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Fluffy, creamy scrambled eggs loaded with melted sharp cheddar cheese. A classic, comforting American breakfast that comes together in under 10 minutes. Perfect with a side of toast and bacon.
In a medium bowl, crack the eggs. Add the whole milk, salt, and black pepper. Whisk vigorously for about 60 seconds until the mixture is pale yellow, uniform in consistency, and slightly frothy. This incorporates air for fluffier eggs.
Place a 10-inch non-stick skillet over medium-low heat. Add the butter and allow it to melt completely until it's foamy but not browning, which should take about 60-90 seconds. Swirl the pan to coat the entire surface.
Pour the whisked egg mixture into the warm skillet. Let it sit undisturbed for 20-30 seconds, just until the edges begin to set slightly.
Using a silicone spatula, gently push the cooked eggs from the edges of the pan toward the center. Tilt the pan to allow the uncooked egg to flow into the empty spaces. Continue this gentle pushing and folding motion for 2-3 minutes until large, soft curds form.
When the eggs are about 80% cooked (still looking moist and slightly runny), remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the eggs.
Gently fold the eggs a few more times off the heat. The residual heat from the pan will melt the cheese and finish cooking the eggs to a perfect, creamy consistency in about 30-60 seconds. Do not return the pan to the stove.
Immediately transfer the cheesy scrambled eggs to serving plates. Garnish with freshly chopped chives and serve hot.
Fluffy, creamy scrambled eggs loaded with melted sharp cheddar cheese. A classic, comforting American breakfast that comes together in under 10 minutes. Perfect with a side of toast and bacon.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 317.76 calories per serving with 20.21g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Add 1 tablespoon of mixed fresh herbs like parsley, dill, or tarragon along with the chives for a brighter flavor.
Sauté 1/2 cup of finely diced onions, bell peppers, or mushrooms in the butter before adding the eggs.
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg mixture before cooking.
Substitute cheddar with other good melting cheeses like Gruyère, Fontina, or Monterey Jack for a different flavor profile.
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The high protein and fat content helps you feel full and satisfied for longer, which can help manage appetite and prevent overeating later in the day.
This dish provides essential nutrients like Vitamin B12 for nerve health, Choline for brain function, and both Calcium and Vitamin D (from fortified milk and cheese) for strong bones.
One serving of these cheesy scrambled eggs contains approximately 315-330 calories, depending on the exact size of the eggs and fat content of the milk and cheese used.
They can be part of a healthy diet. Eggs are a fantastic source of protein and essential nutrients. However, this dish is high in saturated fat and cholesterol due to the butter and cheese. It's best enjoyed in moderation as part of a balanced breakfast.
This is almost always caused by cooking the eggs over heat that is too high or for too long. The key to creamy eggs is low, gentle heat and removing them from the pan just before they look completely done.
Absolutely! While cheddar is a classic choice, other great melting cheeses like Monterey Jack, Colby, Gruyère, or even a Mexican cheese blend would be delicious.
Yes. You can substitute the whole milk with an unsweetened plant-based milk like almond or soy, use a high-quality dairy-free shredded cheese, and replace the butter with olive oil or a vegan butter alternative.
Scrambled eggs are best served immediately after cooking for the optimal texture. Reheating can make them rubbery and dry. It's not recommended to make them ahead of time.
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