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Breakfast 'n' Brunch/ Cheese/ Egg

Cheesy Scrambled Eggs

January 19, 2022 (Last Updated: June 11, 2022) by Chris Collins

Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn’t be easier to make!

Looking for an easy and delicious way to level up your scrambled egg game? Look no further. Follow me…

cheesy scrambled eggs served on toast on white plate with bacon, tomatoes and avocado

Scrambled Eggs with Cheese

Eggs and cheese have been happening under our noses since, well, forever. Think Omelettes, think Frittatas, think Breakfast Sandwiches. It’s just this time we’re binding the cheese and eggs together to make a glorious marriage of flavours.

Cheesy Scrambled Eggs Ingredients

  • Eggs – Large and fresh.
  • Cheddar – Make sure this is finely grated, just so it melts into the eggs easier.
  • Cream Cheese – This not only adds another subtle layer of cheesiness, but it also adds a creaminess to the texture of the eggs.
  • Chives – Add a hit of flavour and pop of colour to garnish.
  • Salt and Pepper – To taste.

How many eggs should I use for one serving of scrambled eggs?

3 eggs per person. Here we’re using 6, so this recipe feeds two.

Can I use different types of cheese?

Other than cheddar, I’ve used Monterey Jack in this recipe which worked well. Ideally you want something with a similar melty texture to cheddar, like Swiss or Gouda.

cheesy scrambled eggs ingredients with text labels

Preparing Cheesy Scrambled Eggs

The easiest way to get the smoothest eggs is beating with a whisk. You can use a fork, it just requires a bit more elbow grease.

Next up is seasoning. Firstly, no black pepper at this point, it will discolour the eggs and turn them a little grey. We’ll add this when serving. I like a pinch of salt at this point, then you can adjust with more when serving if needed.

2 step by step photos showing how to beat eggs

Making Cheesy Scrambled Eggs

In general, when making scrambled eggs, the key is low and slow. For my Perfect Scrambled Eggs I recommend spending up to 10mins gently scrambling the eggs. Now you don’t want to be quite so excessive with cheesy scrambled eggs, because you run the risk of the cheese splitting, but the general idea of frying on low heat is preferable. It gives the eggs a far richer flavour, and a much more smooth and velvety texture.

The key to velvety scrambled eggs is making big circular motions with the spatula, as opposed to lots of tiny rapid ones. You want nice big long curds.

I also recommend taking the eggs off the heat when they’re nearly done. You want them still a touch runny, they’ll continue cooking from carry over heat as they rest.

8 step by step photos showing how to make cheesy scrambled eggs

Serving Cheesy Scrambled Eggs

When it’s time to serve up, go in with a good pinch of black pepper and fresh chives. These eggs are awesome on toast – here I’ve added some crispy bacon, sliced avocado and tomatoes.

After another delicious way to spruce up scrambled eggs? Check out my Chorizo Scrambled Eggs!

Alrighty, let’s tuck into the full recipe for these Cheesy Scrambled Eggs Shall we?

scrambled eggs with cheese on toast with bacon, avocado and tomatoes on white plate

How to make Cheesy Scrambled Eggs (Full Recipe & Video)

cheesy scrambled eggs served on toast on white plate with bacon, tomatoes and avocado

Cheesy Scrambled Eggs

Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn't be easier to make!
Print Pin Rate
Servings (click & slide): 2
Course: Breakfast / Brunch
Cuisine: American / British
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Calories per serving: 373kcal
Cost per serving: £2 / $2.50

Equipment:

  • Large Non-Stick Pan
  • Spatula
  • Bowl
  • Whisk
  • Fine Cheese Grater

Ingredients (check list):

  • 6 Eggs
  • 1/2 cup / 50g finely grated Cheddar
  • 2 tbsp Cream Cheese
  • Salt & Black Pepper, as needed
  • finely diced Chives, to serve

Instructions:

  • Crack 6 eggs in to a bowl, then add a pinch of salt and whisk until smooth.
  • Add 2 tbsp cream cheese to a non-stick pan over low heat. Use your spatula to melt and spread the cheese across the pan, then pour in the beaten eggs. Sprinkle over cheddar, then begin gently stirring the eggs.
  • Ensure the heat stays nice and low, and make long strides with the spatula (not rapid tiny ones). After a few minutes the cheese should melt and blend in with the eggs. The eggs should start to turn into a thick custardy texture, with smaller curds forming. At this point stir in a circular motion to form larger curds. Try and prevent the eggs catching on the pan.
  • When the eggs have formed into large soft curds, but still very slightly runny, take off the heat. Serve up with chives and black pepper!

Quick 1 min demo!

Notes:

a) Low 'n' Slow - Patience is key here, just so the cheese gets a chance to melt and bind with the eggs. There's nothing worse than tough, dry scrambled eggs, so don't crank up the heat to speed things up. It can take around 5mins for the eggs to scramble over low heat.
b) Cheese - Cheddar works best here, but other similar melty cheeses like Monterey Jack work well. In both cases just make sure it's finely grated to help it melt easier. I highly recommend adding the cream cheese as it adds a nice creaminess and a subtle cheesy flavour too, but if you don't have it sub for butter.
c) Serving - Chives are key for a pop of colour and hit of flavour (they pair beautifully with both eggs and cheese). Always great on toast, here I've served with avocado, bacon and tomatoes too.
d) Calories - Shared between two using large eggs:

Your Private Notes:

Nutrition:

Nutrition Facts
Cheesy Scrambled Eggs
Amount Per Serving
Calories 373 Calories from Fat 253
% Daily Value*
Fat 28.11g43%
Saturated Fat 12.863g64%
Trans Fat 0.39g
Polyunsaturated Fat 3.426g
Monounsaturated Fat 9.079g
Cholesterol 600mg200%
Sodium 460mg19%
Potassium 245mg7%
Carbohydrates 1.98g1%
Sugar 1.16g1%
Protein 26.7g53%
Vitamin A 1245IU25%
Calcium 285mg29%
Iron 2.84mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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