There’s nothing complicated about making soft and fluffy Scrambled Eggs With Cheese, equipped with gorgeous, wavy curds and tremendous flavor. Simple ingredients (including the humblest of cheeses) is really all you need. Well, that…and a couple of quick tips.
Watch and be amazed at what a preheated pan, a little oil, and the turn of a stovetop knob can do to the incredible egg. Add a little cheese for some good-morning decadence, and your house officially serves the best Cheesy Scrambled Eggs in town!
Simple, hot, and ready in a flash, serve these dreamy eggs alongside toasted bread, bacon, sausage, or country ham! Split a Homemade Biscuit in half, pick a protein, and make yourself a savory, stacked biscuit sandwich!
Like breakfast time to consist of a little savory and sweet? I see Homemade Pancake Mix in your future.
HOW TO MAKE SCRAMBLED EGGS WITH CHEESE
- Mix the ingredients and ready the cheese.
- Heat the pan and the oil (or butter).
- Add the eggs and sprinkle cheese over the top.
- Push the edges of the scramble in toward the center of the pan.
- Gently fold the eggs and serve!
1. MIX IT UP
Whisk the eggs, dairy of your choice, salt, and pepper. Make sure all of the yolks are broken up and the mixture is well-combined.
Go ahead and have your cheese ready to use as well. Scrambling eggs is an extremely fast process and you don’t want to fall behind while you’re prepping the cheese.
2. HEAT THE PAN
Once your eggs are mixed up, it’s time to get the oil and pan ready. Do not add the eggs to the pan until the pan itself is heated through. If you are using oil, it will appear slightly shimmery. If you are using butter, you’re good to go once it is melted.
3. ADD THE EGGS AND 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.
4. PUSH IN THE EDGES
Now, we’re going to borrow a technique from the omelet, which will ultimately result in giant, fluffy curds of creamy, dreamy Scrambled Eggs With Cheese.
Rather than moving your spatula around with no direction at all, 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 the majority of the eggs no longer appear to be in liquid form.
5. KILL THE HEAT
At this point, for a soft scramble, you’ll want to turn off the heat. If you like your eggs a little more done, go ahead and keep the heat on.
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!
HOW LONG TO COOK SCRAMBLED EGGS
The entire process of cooking Scrambled Eggs takes no more than 3 to 4 minutes. It is a very quick-moving process and one you should stay on top of for the best possible results. Don’t walk away during the process of cooking Scrambled Eggs — stay with the pan.
WHAT YOU’LL NEED
- Nonstick Pan
- Oil or Butter
- Eggs
- Dairy
- Cheese
THE PAN
You’ll want to use medium-sized, nonstick fry pan, preferably one with a Teflon coating. I highly, highly recommend a pan with Teflon coating (don’t worry — it’s safe) over a stainless steel pan.
Also, don’t use too large of a pan, or you won’t be able to create those big, fluffy curds!
OIL (OR BUTTER)
I prefer using avocado oil for scrambled eggs over butter. It spreads easier, you don’t have to worry about it overheating, and it will also help to keep the eggs from over-browning. However, if you prefer to use butter for flavor just be careful not to let it burn. Canola oil or vegetable oil would also work.
DAIRY
You can use any dairy you like for making scrambled eggs. Milk, half-and-half, or cream will all work just fine. Just use what you have on hand.
The cream makes for a richer, more full-bodied scramble, as does half-and-half. Milk is clearly the lighter option of the two, and great if you’re looking to cut back on calories.
CHEESE
Good, old-fashioned American cheese gets our vote for making the all-time best Scrambled Eggs With Cheese. It melts quicker and creamier than almost any other cheese and makes 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.
WHAT CHEESES GO WITH SCRAMBLED EGGS?
Other cheeses you might like for making Scrambled Eggs With Cheese are:
- Cheddar
- Gouda
- Monterey Jack
- Pepper Jack
- Havarti (or Havarti With Dill)
- Brie
Grate and use about a 1/3 to a 1/2 cup of any of the above as a cheese substitution, if you’d like. If you are using brie, chop it up into small, 1/2″ cubes.
The amount of cheese you should add depends on how strongly flavored the cheese is and just how cheesy you want your eggs!
4 MORE BREAKFAST RECIPES YOU’LL LOVE
- Healthy Breakfast Tacos
- Tater Tot Breakfast Casserole
- Breakfast Casserole with Bacon
- Grits Casserole with Eggs and Potatoes
All the tips and tricks you need to make creamy, perfectly cooked scrambled eggs with cheese!
- 6 large eggs
- 2 tablespoons cream, half-and half, or milk
- 1/4 teaspoon Kosher salt
- Generous pinch black pepper
- 1 1/2 tablespoon avocado oil or unsalted butter
- 3 slices of American cheese, torn into small pieces
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Add eggs, half and half, salt and pepper to a mixing bowl, and whisk until thoroughly mixed. Set aside until ready to use.
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Add the oil to a medium-sized, non-stick saute 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 pan clean and start over, slightly lowering the heat if necessary.
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Once the oil is heated through, swirl it to make sure it is evenly coating the pan, and 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).
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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.
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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.
Such a classic! This was my first time using avocado oil instead of butter and the kids loved it.
Delicious and easy to make. Perfect family breakfast. Love your recipe and photos are amazing. Looks so good!
A great refresher on the correct way to scramble eggs. Gently does it best. Sharp American cheese took it up a notch! Yum
Thank you, Ginny
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.
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!