Name: Cheesy Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 large eggs; 2 to 3 tablespoon whole milk (cream, or water); ¼ teaspoon salt; ⅛ teaspoon ground black pepper; 1 tablespoon butter; ½ cup shredded cheese (cheddar, Monterey Jack, Muenster, or your fave combo)

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Cheesy scrambled eggs are how you turn a basic breakfast into something actually worth eating. This recipe cooks low and slow for soft, creamy curds with melted cheese folded right in, no dry edges, no rubbery bites. It’s quick, rich, and the kind of breakfast you’ll actually look forward to.

Scrambled eggs with cheese on a slice of toast; tomatoes and orange juice in the back.

Cheesy scrambled eggs are way easier than our herb and cheese omelet but still give you that rich, melty payoff. It’s quick, satisfying, and built for repeat breakfasts.

Here’s Why This Cheesy Scrambled Eggs Recipe Works

Low and slow = creamy texture: Cooking over medium-low heat lets the eggs set gently, so you get tender curds instead of dry, overcooked chunks.

Easy to customize: Swap the cheese, add herbs, or toss in leftovers. It’s a flexible base for whatever you’ve got in the fridge. Serve with buttermilk biscuits or sourdough biscuits for a simple breakfast sandwich.

Quick and low-effort: From cracking to plating, these eggs are done in under 10 minutes. No fancy tools or techniques required.

Butter makes it better: It coats the pan and adds flavor while helping form silky curds that don’t stick.

Scrambled eggs with cheese on a plate with sliced tomatoes and toast.

Recipe Tips

Whisk until frothy: That extra air gives your scramble lightness and helps keep the texture soft.

Fold gently to build curds: Stirring like mad breaks the eggs into tiny bits. A gentle fold creates soft, tender curds that hold the cheese and stay creamy.

Pull them early: Turn off the heat while they’re still glossy; they’ll finish setting on their own and stay soft, not stiff.

Keep the heat low: Medium-low gives the eggs time to form soft curds and stay creamy. If the heat is too high, the eggs will toughen up and have a rubber-like texture.

Tilt the pan as needed: If the eggs are cooking unevenly, a quick tilt helps the uncooked parts slide to the hot spots.

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Scrambled egg with cheese on a plate with toast.

Prep Time: 5

Cook Time: 5

Total Time: 10

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Cheesy Scrambled Eggs

By Dahn Boquist

Creamy, cheesy scrambled eggs made low and slow for soft curds and melty pockets of cheese. This easy breakfast takes just minutes and beats a dry, overcooked scramble every time.

If you make this recipe, please leave a star rating and comment.

Servings: servings

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Ingredients

▢ 4 large eggs
▢ 2 to 3 tablespoon whole milk, cream, or water
▢ ¼ teaspoon salt
▢ ⅛ teaspoon ground black pepper
▢ 1 tablespoon butter
▢ ½ cup shredded cheese, cheddar, Monterey Jack, Muenster, or your fave combo

Instructions

In a medium bowl, crack in the eggs. Add the milk or cream, salt, and pepper. Whisk until smooth and slightly frothy.
Set a skillet over medium-low heat. Add the butter and let it melt, tilting the pan to coat the bottom. Pour in the eggs and let them sit undisturbed for about 20–60 seconds.
Use a silicone spatula to gently push the eggs from the edges toward the center. Continue to gently fold and stir the eggs as curds form. This part takes a few minutes, Don’t rush this step, the slower they cook, the softer and more tender your eggs will be.
When the eggs are mostly set but still slightly glossy (not runny), sprinkle the shredded cheese over the top. Stir just enough to distribute the cheese, then remove from heat. The residual heat will finish cooking the eggs and melt the cheese.
Plate them up while they’re still warm and soft. Top with a little extra cracked pepper or chopped chives if you’re feeling fancy.

Notes

Whisk until frothy: Beating air into the eggs helps create a light, tender texture.

Fold gently: Use a spatula to slowly push the eggs from the edges toward the center. This keeps the curds soft and creamy instead of breaking them into tiny bits.

Turn off the heat early: When the eggs are mostly set but still glossy, take the pan off the heat. The residual warmth finishes the job without overcooking.

Keep the heat low: Medium-low heat gives you soft curds and a creamy finish. Too much heat leads to tough, rubbery eggs.

Tilt the pan if needed: If parts of the eggs aren’t cooking evenly, gently tilt the pan so the runny parts move to the hot spots.

Optional add-ins: Stir in chopped chives, cooked veggies, diced ham, or fresh herbs just before serving.

Nutrition

Serving: 1 serving, Calories: 269kcal, Carbohydrates: 2g, Protein: 18g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 366mg, Sodium: 642mg, Potassium: 169mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 864IU, Calcium: 212mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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An egg and cheese breakfast scramble on a plate with toast and tomatoes.

Scrambled Eggs with Cheese

These scrambled eggs with cheese are quick and seriously low-effort. Once you dial in the slow cook and melty cheese, you’ll never go back to rushed, rubbery eggs again. Keep it simple or dress it up. This is everyday breakfast done right. Want a make-ahead option? Try our cottage cheese egg bake.