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 beautifully with breakfast sides.
Ingredients
- 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
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