Cheesy Scrambled Eggs

These Cheesy Scrambled Eggs will change your breakfast and brunch game. This recipe is a foolproof way to achieve perfectly soft flavorful eggs that pair with toast, bagels, or sides like Bacon (in a Toaster Oven) , Air Fryer Sausage Links or Air Fryer Hash Browns! We use them in our Breakfast Sliders but they are also delicious served alongside Pancakes or French Toast!

I always make fluffy scrambled eggs with cheese! When I was a kid it was one of the first things I learned to make on my own and it was always so cozy and comforting! When I had my own kids these Cheesy Scrambled Eggs became a staple in our house for the picky eaters!

Recipe Highlights

• Quick and Easy: Ready in under 10 minutes, making it perfect for busy mornings.
• Super Creamy: The secret is the combination of the heavy cream and cheese and gentle heat.
• Versatile: Customize with your favorite cheeses or add-ins like veggies or herbs.

Ingredient Notes

• Eggs: We use large eggs.
• Heavy Cream: Adds extra richness and creaminess to the eggs.
• Shredded Cheddar Cheese: Use sharp cheddar for bold flavor or swap for mozzarella, Monterey Jack, American cheese, or your favorite variety.
• Salt and Black Pepper: Simple seasonings to taste.
• Fresh Chopped Parsley: Optional, but it adds fresh herby flavor and a beautiful pop of color as a garnish. You can also use chives for a subtle onion flavor if desired.

How to Make Cheesy Scrambled Eggs

• Step 1: Add the eggs, cream, and spices to a bowl.
• Step 2: Whisk until smooth.
• Step 3: Cook very gently on low heat until almost set.
• Step 4: Add shredded cheese.
• Step 5: Mix until combined with a rubber spatula.
• Step 6: Serve garnished with fresh parsley or chives.

Recipe Variations

• Add diced bell peppers, mushrooms, or spinach for extra nutrients.
• Stir in a pinch of cayenne or a splash of hot sauce for a kick.
• Swap parsley for chives, dill, or thyme.

Recipe Substitutions

• You can also use whole milk or half-and-half for a lighter version.
• For a dairy-free option substitute with your favorite plant-based cheese, butter, and milk alternatives.

Recipe

Cheesy Scrambled Eggs

Charlotte Singh-Dhanraj

These Cheesy Scrambled Eggs will change your breakfast and brunch game. This recipe is a foolproof way to achieve perfectly soft flavorful eggs that pair beautifully with breakfast sides.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 239 kcal

Ingredients

  

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• 4 large eggs
• 2 tablespoons heavy cream
• Salt and pepper to taste
• ¼ cup shredded sharp cheddar cheese
• 1 tablespoon butter
• Optional: Fresh parsley or chives chopped

Instructions

 

• In a medium bowl, whisk the eggs, heavy cream, salt, and pepper until well combined.
• Heat a non-stick skillet over medium-low heat and melt the butter.
• Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
• Gently stir with a spatula, scraping the bottom of the skillet to create soft curds.
• When the eggs are almost set but still slightly runny, sprinkle in the shredded cheddar cheese. Stir until the cheese is melted and the eggs are creamy.
• Remove from heat immediately and serve topped with fresh parsley or chives if desired.

Notes

 

• Low and Slow: Cook the eggs over medium-low heat to keep them soft and creamy.
• Don’t Overcook: Remove the eggs from the heat while they’re still slightly underdone—they’ll continue to cook off the heat.
• Cheese Timing: Stir in the cheese at the end to prevent it for the creamiest texture with no clumping.

Nutrition

Calories: 239kcalCarbohydrates: 2gProtein: 15gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 359mgSodium: 229mgPotassium: 157mgSugar: 1gVitamin A: 850IUVitamin C: 0.1mgCalcium: 168mgIron: 2mg

Keyword cheesy scrambled eggs

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