If you want to make the perfect Cheesy Scrambled Eggs, look no further! This recipe only requires 5 ingredients and is so easy to make.
These Cheesy Scrambled Eggs are super easy to make, only need 5 staple ingredients, and take 15 minutes of your time. It's truly about the technique of cooking the eggs that give you that soft & fluffy texture.
If you've ever ordered scrambled eggs from a fancy restaurant, you know that they are usually the fluffiest, softest, cheesiest eggs you'll ever eat. I love them so much that I've made a recipe to recreate them at home!
Why You Should Make These Cheesy Scrambled Eggs
- They are super easy to make and only require a few simple ingredients!
- They taste just as good as restaurant scrambled eggs (even better in my opinion)!
- Great way to get protein in for breakfast.
- You can eat them on their own or on top of toast
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- eggs- I used large eggs but any eggs will work in this recipe!
- cheese- Grating your own cheese will give you the cheesiest eggs vs. pre-shredded cheese. They add preservatives to the shredded cheese you buy in the grocery store that keeps it from melting as nicely.
- butter- Butter really adds great flavor to your scrambled eggs. Make sure to use high-quality butter, my favorite to use is Kerrygold!
Step 1: In a bowl, whisk together the eggs, salt, and pepper until well combined.
Step 2: Heat a non-stick skillet over medium-low heat. Add the butter to the pan and swirl it around until it's completely melted. Once the butter is melted, add in the eggs and immediately start to stir with a rubber spatula.
Step 3: Use the spatula to constantly push and pull the eggs around the pan. It may take a few minutes for the eggs to start to solidify. Once the eggs are about halfway set (so still a bit wet) mix in the cheese.
Step 4: Cook until the eggs are mostly set but still a little glossy/wet. Remove from the heat (the eggs will continue to cook even after being removed from the heat).
Step 5: Serve while still warm, and top with freshly chopped chives and flaky sea salt.
Frequently Asked Questions
Basically, any cheese goes well with scrambled eggs! You want one that melts well, so cheddar, swiss, American, colby jack, or pepper jack work great!
Keeping your heat on the lower side (medium-low), cooking them slowly, and constantly stirring them is the key to getting really fluffy & soft scrambled eggs! Also making sure you don't overcook the eggs. They continue to cook even after they are taken off the heat so keep that in mind!
Not in this recipe! Adding extra liquid makes the eggs more liquidy, so you'll actually have to cook them longer which can lead to overcooked eggs. But if you want to add milk or water, go for it!
Tips and Tricks
- Use a good non-stick skillet. The butter helps with it not sticking, but if you're not using butter make sure to use oil or spray the pan before adding the eggs. If the non-stick coating on your pan is bad, it can make scrambling your eggs hard!
- I recommend using butter for cooking your eggs, it really elevates the flavor!
- Keep the heat low- I know it's tempting to turn it up to make them cook quicker, but the slower you cook them, the more fluffy they will be!
- Add freshly chopped chives or parsley on top for extra flavor and a pop of color! I also like to add flaky sea salt to mine.
Storing & Freezing
I recommend making these fresh, but if you need to make them ahead, these eggs can be stored in an airtight container in the fridge overnight. Reheat in the microwave for 30 seconds to 1 minute or until warm.
Want to try more savory breakfast recipes?
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Cheesy Scrambled Eggs
- 4 large eggs
- salt to taste
- pepper to taste
- 1 tablespoon butter
- ¼-½ cup shredded cheese depending on how cheesy you want your eggs
- freshly chopped chives for topping (optional)
- In a bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat a non-stick skillet over medium-low heat. Add the butter to the pan and swirl it around until it's completely melted. Once the butter is melted, add in the eggs and immediately start to stir with a rubber spatula.
- Use the spatula to constantly push and pull the eggs around the pan. It may take a few minutes for the eggs to start to solidify. Once the eggs are about halfway set (so still a bit wet) mix in the cheese.
- Cook until the eggs are mostly set but still a little glossy/wet. Remove from the heat (the eggs will continue to cook even after being removed from the heat).
- Serve while still warm, and top with freshly chopped chives and flaky sea salt.
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