These Cheesy Scrambled Eggs will change your breakfast and brunch game. This recipe is a foolproof way to achieve perfectly soft flavorful eggs that pair with toast, bagels, or sides like Bacon (in a Toaster Oven) , Air Fryer Sausage Links or Air Fryer Hash Browns! We use them in our Breakfast Sliders but they are also delicious served alongside Pancakes or French Toast!
I always make fluffy scrambled eggs with cheese! When I was a kid it was one of the first things I learned to make on my own and it was always so cozy and comforting! When I had my own kids these Cheesy Scrambled Eggs became a staple in our house for the picky eaters!
Jump to:
Recipe Highlights
- Quick and Easy: Ready in under 10 minutes, making it perfect for busy mornings.
- Super Creamy: The secret is the combination of the heavy cream and cheese and gentle heat.
- Versatile: Customize with your favorite cheeses or add-ins like veggies or herbs.
Ingredient Notes
- Eggs: We use large eggs.
- Heavy Cream: Adds extra richness and creaminess to the eggs.
- Shredded Cheddar Cheese: Use sharp cheddar for bold flavor or swap for mozzarella, Monterey Jack, American cheese, or your favorite variety.
- Salt and Black Pepper: Simple seasonings to taste.
- Fresh Chopped Parsley: Optional, but it adds fresh herby flavor and a beautiful pop of color as a garnish. You can also use chives for a subtle onion flavor if desired.
How to Make Cheesy Scrambled Eggs
- Step 1: Add the eggs, cream, and spices to a bowl.
- Step 2: Whisk until smooth.
- Step 3: Cook very gently on low heat until almost set.
- Step 4: Add shredded cheese.
- Step 5: Mix until combined with a rubber spatula.
- Step 6: Serve garnished with fresh parsley or chives.
Tips for making the best Cheesy Scrambled Eggs Recipe 
- Low and Slow: Cook the eggs over medium-low heat to keep them soft and creamy.
- Don’t Overcook: Remove the eggs from the heat while they’re still slightly underdone—they’ll continue to cook off the heat.
- Cheese Timing: Stir in the cheese at the end for the creamiest texture with no clumping.
Recipe Variations
- Add diced bell peppers, mushrooms, or spinach for extra nutrients.
- Stir in a pinch of cayenne or a splash of hot sauce for a kick.
- Swap parsley for chives, dill, or thyme.
Recipe Substitutions
- You can also use whole milk or half-and-half for a lighter version.
- For a dairy-free option substitute with your favorite plant-based cheese, butter, and milk alternatives.
Recipe
Cheesy Scrambled Eggs
These Cheesy Scrambled Eggs will change your breakfast and brunch game. This recipe is a foolproof way to achieve perfectly soft flavorful eggs that pair beautifully with breakfast sides.
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- Salt and pepper to taste
- ¼ cup shredded sharp cheddar cheese
- 1 tablespoon butter
- Optional: Fresh parsley or chives chopped
Instructions
-
In a medium bowl, whisk the eggs, heavy cream, salt, and pepper until well combined.
-
Heat a non-stick skillet over medium-low heat and melt the butter.
-
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
-
Gently stir with a spatula, scraping the bottom of the skillet to create soft curds.
-
When the eggs are almost set but still slightly runny, sprinkle in the shredded cheddar cheese. Stir until the cheese is melted and the eggs are creamy.
-
Remove from heat immediately and serve topped with fresh parsley or chives if desired.
Notes
- Low and Slow: Cook the eggs over medium-low heat to keep them soft and creamy.
- Don’t Overcook: Remove the eggs from the heat while they’re still slightly underdone—they’ll continue to cook off the heat.
- Cheese Timing: Stir in the cheese at the end to prevent it for the creamiest texture with no clumping.
Nutrition
Calories: 239kcalCarbohydrates: 2gProtein: 15gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 359mgSodium: 229mgPotassium: 157mgSugar: 1gVitamin A: 850IUVitamin C: 0.1mgCalcium: 168mgIron: 2mg
I hope you love these Cheesy Scrambled Eggs. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
