This fluffy scrambled eggs with cheese recipe is a simple way to cook a scrumptious breakfast even on busy weekday mornings. This easy recipe teaches beginner cooks how to make the best scrambled eggs in just a few minutes. You can't beat a delicious egg breakfast that only takes 5 minutes!
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It is no secret I love making eggs for both breakfast and dinner. But this is the egg recipe I make most often because it is so satisfying. I believe this recipe makes the best cheesy scrambled eggs, and for good reason!
Enjoy as a hearty breakfast alongside buttered biscuits or breakfast potatoes. On the side, I like sauteed greens for a savory option and fruit salad for sweet.
Wrap cheesy eggs in a warm tortilla for delicious breakfast tacos. Top with homemade salsa, red pepper crema, or avocado cream sauce.
📖Why My Recipe Works
- Perfect Balance: Adding heavy cream and whisking twice ensures your eggs are both fluffy and creamy.
- Customizable: With the ability to tailor the recipe to your taste, you can experiment with different types of cheese and even add various mix-ins for a personalized touch.
- Comfort Food: The creamy, cheesy goodness but also good for you.
🧾What is the best cheese for scrambled eggs?
The best type of cheese is a semi-hard variety that is freshly grated from a block. This could be cheddar cheese, Monterey jack, or pepperjack cheese.
Do not use pre-shredded cheese if your goal is fluffy eggs then avoid store-bought shredded cheese, which contains an anti-caking agent.
I don't recommend hard cheeses like parmesan cheese because there is not enough fat to blend into the soft scramble. But you could add a little goat cheese.
And while some people like to add cream cheese or even cottage cheese, I don't like to add them because they lack a depth of flavor, and we already have the cream.
🧾Should you add milk to scrambled eggs?
For the perfect scrambled eggs, you should add milk or heavy cream. Adding milk or cream to the whisked eggs creates a rich, velvety texture and moist, fluffy curds.
The high-fat content of the cream prevents the eggs from drying out. It also allows the eggs to cook more slowly, enabling them to set gradually for tender scrambled eggs with an elegant, creamy flavor.
💭Cheesy Egg Add-Ins
- Ham
- Sausage
- Bacon bits
- Green onion
- Sliced mushrooms
- Diced tomatoes
- Salsa
- Hot sauce
- Minced Jalapenos
⏲️How to Make Scrambled Eggs with Cheese
To make scrambled eggs we need a few supplies. First a bowl and a whisk. For cooking, we need a non-stick pan and a small rubber or silicone spatula.
Vigorously whisk the eggs and cream together for at least 1 minute.
Melt the butter until it begins to foam. Add the eggs and use a clean fork to whisk the top of the eggs without touching the bottom of the pan.
Cook the eggs undisturbed for 30 to 60 seconds. Sprinkle on the cheese.
Use a pushing motion to gently move the eggs from the edges of the pan to the center to form soft curds. Alternate between letting the eggs rest so the bottom sets and pushing and folding the eggs.
The eggs are done when they are barely set, and the cheese is melted. If the eggs are cooking too quickly turn the heat down to low or remove from heat and allow them to set.
👩🏻🍳 Expert Tips
- Use low to medium heat to ensure tender, creamy scrambled eggs. High heat can cause them to become dry and rubbery.
- Stir continuously with a spatula to form soft, small curds.
- Don't overcook - stop when the eggs are still a bit wet to prevent dryness.
- Making a big batch of scrambled eggs? Crack the eggs into a mixing bowl and use the whisk attachment of your mixer to incorporate a lot of air into the uncooked eggs quickly.
I don't recommend cheesy eggs for meal prep, I prefer to reheat my over-medium eggs. You can pre-beat the eggs and cream and store them in a mason jar in the refrigerator. Shake the jar to recombine and cook when you are ready to eat for the best results.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Scrambled Eggs with Cheese
Ingredients
- 4 large eggs
- 2 Tablespoons heavy cream or milk
- 2 Tablespoons unsalted butter
- ½ cup sharp cheddar cheese freshly shredded
- salt and black pepper
- 2 Tablespoons fresh chives optional
Instructions
- Crack the eggs and heavy cream into a small bowl and whisk vigorously for 1 minute.4 large eggs, 2 Tablespoons heavy cream
- Melt the butter over medium-low heat in a nonstick skillet until the butter begins to foam.2 Tablespoons unsalted butter
- Pour in the eggs. Use a fork to whisk the top of the eggs without touching the bottom of the pan. The smaller your pan the easier this will be.
- Cook the eggs undisturbed for 30 to 60 seconds. Sprinkle on the cheese. Use a spatula to gently push the eggs from the edge of the pan to the center. Alternate between letting the eggs rest so the bottom sets slightly and pushing and folding the eggs. Cooking for about 2 minutes.½ cup sharp cheddar cheese
- The eggs are done when they are barely set and the cheese is melted. Season with salt and pepper. Garnish with chives before serving.salt and black pepper, 2 Tablespoons fresh chives
Notes
- For even fluffier eggs try using the whisk attachment of an immersion blender.
- Packaged shredded cheese contains a caking agent. For fluffy creamy eggs, I suggest freshly grating from a block of cheese.
Equipment
- rubber spatula
Sara T says
Quick and easy.
Linda Burns says
Wonderful!!!