Easy Cheesy Scrambled Eggs – a delicious recipe with eggs, milk, salt, pepper, cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Scramble eggs with milk or cream and some salt and pepper.
2
Cook in a nonstick skillet over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook.
3
When the eggs are just about cooked, toss in jack cheese and cook for about 1-2 minutes more just to melt the cheese.
4
Serve as is, over toast, or in a tortilla.
5
Scramble up 2 eggs per person with a splash of milk or cream for fluffiness and some salt and pepper. Cook over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook. When the eggs are just about cooked, toss in a good handful of jack cheese for every two servings and cook for about 1-2 minutes more just to melt the cheese. Serve as is, over toast, or in a tortilla. Best scrambled eggs you'll have - I promise!
394
kcal
Calories
30
g
Fat
3
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 large eggs, 1/4 cup milk or cream, salt, pepper, and more.
Yes, Easy Cheesy Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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