Ready in minutes, these creamy cheesy scrambled eggs are perfect for an easy breakfast or brunch. Cooked on the stovetop with cheddar cheese, they're soft, fluffy and full of flavor.
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I know, scrambled eggs are not the most complicated thing to make, but I had to share this recipe with you as it is made so much in our house! These cheesy scrambled eggs are seriously loved!
These scrambled eggs with cheese are super creamy and fluffy, with shredded cheddar and cream for a rich, delicious breakfast that's ready in less than 10 minutes.
Be sure to check out my Mini Egg Bites and Sausage Egg Casserole too!
Ingredients
- Eggs: This recipe uses 6 eggs but it can be scaled up or down.
- Butter: Use salted butter, or add in a little extra salt.
- Cream: 35% cream adds richness and helps give the scrambled eggs a soft, creamy texture.
- Cheddar cheese: Use freshly grated cheddar cheese for the best results. Pre-grated cheese can become slightly grainy due to the anti-caking agent added.
How to make scrambled eggs with cheese
Be sure to scroll down for the full recipe!
- Add the eggs, butter, cream and cheddar to a saucepan over low heat. (photo 1).
- Cook gently, stirring regularly, until the eggs are softly set and fluffy. (photo 2).
Recipe Variations
Something like: cheddar can be swapped for another good melting cheese, and garlic powder, onion powder, paprika or chili flakes can be added for extra flavor.
Serving Suggestions
These cheesy scrambled eggs are great for breakfast, brunch, lunch or even a quick dinner. Great served up with some buttered toast, or add them to a larger cooked breakfast with air fryer breakfast potatoes, bacon or turkey bacon, and sausages.
Make Ahead, Storage and Reheating
Let your cheesy scrambled eggs cool, then place in an airtight storage container and they will keep in the fridge for up to 3 days. Reheat them on a low heat, with a little splash of milk so they don't dry out, to heat them through.
Cheesy Scrambled Eggs
Equipment
Ingredients
- 6 large eggs
- 2 tablespoons butter (salted)
- ⅓ cup 35% cream
- 1 cup freshly grated cheddar cheese
- ¼ teaspoon salt
Instructions
- Add all of the ingredients into a small pot.6 large eggs, 2 tablespoons butter, ⅓ cup 35% cream, 1 cup freshly grated cheddar cheese, ¼ teaspoon salt
- Place on a low heat on the stovetop.
- Once the egg at the bottom of the pan starts to solidify a little, start whisking, or stir well with a fork continously.
- Cook until the scrambled eggs are done to your liking.
Notes
- Make sure your eggs are fresh.
- Cook the scrambled eggs on a low heat so that they don't stick and burn.
- Stir regularly once the eggs begin to set for soft, evenly cooked curds.
- Remove from the heat when they're just set to avoid overcooking.
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