Get ready to serve the fluffiest, most delicious Cheesy Scrambled Eggs in town. Ready in just 5 minutes, this breakfast protein staple will be the hit to start off your day!
These soft, scrambled are perfectly moist but never dry and positively full of flavor! Check out our cooking hacks below to deliver the perfect scrambled eggs precisely to your liking, plus the best cheeses to set off your eggs.
Table of Contents
Why You'll Love This Recipe
Recipes that call for milk or water in your cheesy scrambled eggs do two things: they add extra, unnecessary steps to your cooking process and water down your gorgeous, wavy curds. Our recipe does without those ingredients for a simple and quick source of protein that is kid-friendly and adult-approved.
Our tried-and-true technique, requiring only a watchful eye and minimal spatula movement, results in moist, fluffy, foolproof eggs. Below, you'll find step-by-step photos of precisely what you need to look for to make the best cheesy scrambled eggs anyone has ever had.
Ingredients
- Eggs | For bright, vividly yellow eggs, reach for the pasture-raised eggs.
- Butter | Butter adds rich, delicious flavor to your eggs. But take note: make sure it doesn't brown or burn. If you don't have butter on hand, opt for oil like avocado or canola.
- Cheese | Mild cheddar cheese gets our vote in this recipe. It melts quickly and creamy, making for a smooth, soft scramble. It's also mild enough in flavor that it doesn't mask the taste of the eggs. It simply adds to them.
- Salt + Pepper
Cheese Options
Other cheeses you might like for making cheesy scrambled eggs are:
- American
- Gouda
- Monterey Jack
- Pepper Jack
- Havarti (or Havarti With Dill)
- Brie
Grate and use about a ⅓ to a ½ cup of any of the above as a cheese substitution if you'd like. If you are using Brie, chop it into small cubes.
How to Make Scrambled Eggs with Cheese
Mix the Eggs | Whisk the eggs, salt, and pepper. Make sure all the yolks are broken up and the mixture is well-combined. Want to cut the fat content? Nix the yolks and go with scrambled eggs whites for protein only.
Ready the Cheese | Ideally, grate your cheese beforehand to save you the task during the egg-cooking process.
Heat the Pan + the Butter (or Oil) | Once your eggs are mixed, it's time to get the butter and pan ready. Do not add the eggs to the pan until the pan is heated. If using oil, it will appear slightly shimmery. If using butter, you're good to go once it is melted.
Add the Eggs + Sprinkle in Cheese | When the pan is ready, add your eggs, top them with the cheese, and allow the mixture to sit undisturbed for about 30 to 45 seconds. Resist the urge to stir! You're going to let them cook in place just until the eggs around the perimeter of the pan become opaque.
Push In the Edges | Taking a cue from the omelet technique, use a silicone spatula to push the eggs at the outer edge of the pan toward the center, allowing the uncooked egg to flow over and outward toward the perimeter of the pan. Continue doing this until most eggs no longer appear to be in liquid form.
At this point, turn off the heat for a soft scramble. If you like your eggs a little more done, go ahead and keep the heat on.
Fold the Eggs | Gently fold the eggs so that any uncooked portions on the top make contact with the bottom of the saute pan. Continue folding until they are done to your liking.
Serve and enjoy!
What to Serve with Cheesy Scrambled Eggs
Southern Breakfast Plate | Serve these scrambled eggs alongside toast, breakfast potatoes, bacon, sausage, or cheesy grits!
Breakfast Tacos | If you're serving up a breakfast tacos platter, definitely include these eggs as a filling. Tortillas and cheesy eggs are a super-tasty duo.
Biscuit Sandwich | Split a homemade biscuit in half, pick a protein, and make yourself a savory, stacked biscuit sandwich with a side of country ham.
With Biscuits and Gravy | Eggs on the side with homemade sausage gravy bring Southern comfort to morning time and I promise, no one will hate it.
4 Tips for the Best Cheesy Scrambled Eggs
- Prep the Cheese | Have your cheese ready to use ahead of time. Scrambling eggs is an extremely fast process; you don't want to fall behind while prepping the cheese.
- Grab the Non-Stick | Eggs can be notoriously sticky. Use your best non-stick pan to make scrambled eggs.
- Watch Your Butter | Don't let it burn.
- Stay Put | If you watch and follow this recipe to a "T", your eggs will turn out perfect every time and you will never overcook scrambled eggs again. The entire process takes no more than 3 to 4 minutes, so don't walk away. Stay with the pan for the best results!
More Egg Recipes to Try
Scrambled Eggs with Cheese
Ingredients
- 6 large eggs
- ¼ teaspoon Kosher salt
- generous pinch of black pepper
- 1 ½ tablespoon butter or avocado oil
- ⅓ cup freshly grated mild cheddar cheese
Instructions
- Add eggs, salt, and pepper to a mixing bowl and whisk until thoroughly mixed. Set aside until ready to use.
- Add the butter to a medium-sized, non-stick sauté pan over medium heat and allow to come to temperature. If you are using butter, do not allow it to brown. If it does, wipe the pan clean and start over, slightly lowering the heat if necessary.
- As soon as the butter is melted, swirl it to ensure it is evenly coating the pan. Then, pour in the egg mixture, top with the cheese, and allow the mixture to sit undisturbed for about 30 seconds to 1 minute (just until the outer ring of the eggs begins to look opaque).
- Reduce the heat to medium-low and begin working from the outer edges of the pan, and using a silicone spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Resist the urge to stir.
- Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until until the eggs are done to your liking.The entire process should take no longer than 3 to 4 minutes for a soft scramble. Remove from the heat and serve right away.
Nutrition
Jessica says
Such a classic! This was my first time using avocado oil instead of butter and the kids loved it.
Natalie says
Delicious and easy to make. Perfect family breakfast. Love your recipe and photos are amazing. Looks so good!
Ginny Smith says
A great refresher on the correct way to scramble eggs. Gently does it best. Sharp American cheese took it up a notch! Yum
Kelly Anthony says
Thank you, Ginny
Susan C Miller says
The BEST scrambled eggs EVER! I have tried and failed so many times during my 56 years of cooking to make really good scrambled eggs. I always used butter and that was the cause of the failing. I never thought to use the avocado oil. Thank you for solving my problem. I will never scramble eggs any other way in the future. Bonus: the recipe fits the keto diet regimen.
Susan C Miller says
The BEST recipe for scrambled eggs. Over my 56 years of cooking I failed many times. It turns out the avocado oil is the ideal thing to use instead of butter. I used shredded sharp white cheddar instead of the American cheese. Double thumbs up - I'll never scramble any other way!
Kamie Moore says
Yay!! Thank you Susan! 🙂