Best 20 Cheese Eggs Recipes

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**Cheese eggs: A Culinary Symphony of Flavor and Texture**

Cheese eggs, a harmonious blend of creamy cheese and fluffy eggs, is a culinary delight enjoyed worldwide. With its versatility, cheese eggs can be transformed into a variety of delectable dishes, ranging from simple scrambles to elegant soufflés. This article presents a collection of enticing cheese egg recipes that cater to diverse tastes and occasions. From the classic omelet, elevated with a medley of cheeses, to the indulgent baked eggs nestled in a cheesy sauce, each recipe promises a unique gustatory experience. Whether you seek a quick and easy breakfast option or an impressive brunch centerpiece, this culinary journey has something for every cheese and egg enthusiast.

Let's cook with our recipes!

CREAM CHEESE SCRAMBLED EGGS



Cream Cheese Scrambled Eggs image

"My mother-in-law introduced me to this recipe, and now it's my kids' favorite breakfast. They really love it," Jacque Hunt of Heyburn, Idaho relates.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

3 ounces cream cheese, softened
2 tablespoons half-and-half cream
8 large eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/2 cup real bacon bits
2 tablespoons butter

Steps:

  • In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

Nutrition Facts : Calories 362 calories, Fat 28g fat (14g saturated fat), Cholesterol 483mg cholesterol, Sodium 954mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE



Buttered Noodles With Eggs and Parmesan Cheese image

A very quick and easy recipe to use as a side or main dish. On the table in no time and so delicious!

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb thin noodles
4 eggs
1/3 cup freshly grated parmesan cheese
2 tablespoons parsley, chopped
salt (to taste)
1/4 teaspoon black pepper
4 tablespoons butter

Steps:

  • Cook noodles in a large pot of lightly salted water until al dente.
  • While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
  • When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
  • Quickly drain the pasta and add it to the skillet.
  • Toss briefly to coat it with the butter.
  • Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
  • Do not cook the eggs too long or they will scramble and ruin the dish.
  • Serve immediately.

Nutrition Facts : Calories 650, Fat 23.9, SaturatedFat 11.6, Cholesterol 345.1, Sodium 304.1, Carbohydrate 82.2, Fiber 3.9, Sugar 2.6, Protein 25.8

HERB & CHEESE SCRAMBLED EGGS



Herb & Cheese Scrambled Eggs image

As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup 2% milk or half-and-half cream
4 ounces cream cheese, softened
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1/2 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon butter
Additional minced fresh herbs

Steps:

  • Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

CREAM CHEESE DEVILED EGGS



Cream Cheese Deviled Eggs image

Cream cheese adds a whole new dimension to these deviled eggs. Top with a few strips of lox-style smoked salmon and chopped fresh chives.

Provided by Allrecipes Magazine

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 15m

Yield 12

Number Of Ingredients 5

6 hard-boiled eggs
2 ounces cream cheese, softened
1 teaspoon prepared yellow mustard
1 teaspoon apple cider vinegar
salt and ground black pepper to taste

Steps:

  • Halve eggs lengthwise; transfer yolks to a small bowl and mash with a fork. Stir in cream cheese, mustard, and vinegar, then season with salt and pepper. Fill egg white halves with yolk mixture.

Nutrition Facts : Calories 55.6 calories, Carbohydrate 0.4 g, Cholesterol 111.2 mg, Fat 4.3 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 62.8 mg, Sugar 0.3 g

ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS



Asparagus-Potato Hash With Goat Cheese and Eggs image

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

Provided by Lidey Heuck

Categories     breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil, plus more as needed
1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
Kosher salt and black pepper
1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
4 large eggs
3 tablespoons crumbled plain goat cheese
1 tablespoon chopped fresh dill, mint or parsley

Steps:

  • Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
  • Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
  • Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
  • Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
  • Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
  • Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

PERFECT HAM AND CHEESE SCRAMBLED EGGS



Perfect Ham and Cheese Scrambled Eggs image

I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).

Provided by ketchupqueen

Categories     Breakfast

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

2 large eggs
1/2 teaspoon Worcestershire sauce (I use Lea & Perrins, of course)
2 tablespoons nonfat milk or 2 tablespoons low-fat milk
salt and pepper
1 slice cooked ham, chopped into bite-size pieces
1/4-1/3 cup shredded cheddar cheese or 1/4-1/3 cup Mexican blend cheese
nonstick cooking spray

Steps:

  • Spray non-stick frying pan with cooking spray.
  • Heat up over medium to medium-high heat.
  • (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
  • Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
  • Because of the milk, they will remain moist, but they should not be runny or sticky.
  • Turn off heat, but leave pan on burner.
  • Add ham and cheese.
  • Stir until everything is mixed, ham is heated, and cheese is melted.
  • Yum!

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE



Scrambled Eggs with Lox and Cream Cheese image

Categories     Egg     Breakfast     Brunch     Low Carb     Cream Cheese     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-inch-wide strips
Chopped fresh chives (optional)

Steps:

  • Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
  • Transfer eggs to platter. Sprinkle with chives, if desired, and serve.

BAKED EGGS WITH SPINACH AND CHEESE



Baked Eggs with Spinach and Cheese image

Provided by Food Network Kitchen

Time 55m

Yield 3 Servings

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature
4 slices bacon
1/4 cup minced red onion
1/2 cup frozen spinach, thawed, squeezed dry and finely chopped
1/4 teaspoon freshly grated nutmeg
1/3 cup heavy cream
6 large eggs
1/3 cup coarsely grated Parmesan
Kosher salt and freshly ground black pepper
1 small baguette, sliced on the a diagonal, toasted and buttered

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 350°F.
  • 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
  • 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
  • 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
  • 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS



Herbed Cheese Scrambled Eggs on Asparagus image

Categories     Cheese     Egg     Breakfast     Brunch     Sauté     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 pound slender asparagus spears, trimmed
1/2 cup creamy garlic and herb cheese (such as Boursin)
1 tablespoon minced fresh basil
10 large eggs
2 1/2 tablespoons butter

Steps:

  • Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
  • Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

SCRAMBLED EGGS AND CHEDDAR CHEESE



Scrambled Eggs and Cheddar Cheese image

This is a very easy breakfast dish served on a couple of slices of toast. This is just for one person, if you want to make it for more people, just increase the recipie accordingly.

Provided by wizkid

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

2 large eggs, beaten
1 1/2 ounces cheddar cheese, grated
1 teaspoon butter
2 teaspoons milk
salt and pepper
finely chopped fresh chives (optional)

Steps:

  • put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
  • When they start to get firm, but there are still some runny bits, remove from the heat.
  • Add the cheese and if used chives and stir until melted.
  • Serve.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS



Cream Cheese and Scallion Scrambled Eggs image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons unsalted butter
2/3 cup minced scallions
8 large eggs
4 ounces cream cheese, cut into bits and softened
Salt and freshly ground pepper, to taste
Snipped chives or thinly sliced scallions tops for garnish

Steps:

  • In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE



Scrambled Eggs With Mushrooms, Onions and Parmesan Cheese image

I'm not sure if I came up with this on my own or if it's a common recipe but I had a craving for eggs with cheese and mushrooms last night, when I started to make it and get the ingredients, I discovered to my dismay that we were totally out of cheese which is quite unusal in my house, anyway, I sauted some sliced fresh muchrooms and chopped onions in butter, added some parmesan cheese, let it saute for about 15 minutes, then scrambled eggs and added it to the other ingredients....was pleasantly surprised, it came out very tasty and I will be making it again, DH an DS loved it.

Provided by janice brady

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

3 large sliced mushrooms
1 tablespoon onion, chopped
1 tablespoon parmesan cheese
2 eggs
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 -2 tablespoon milk

Steps:

  • Heat saucepan, Add butter till it's melted.
  • Add mushrooms and onions, stir well.
  • Add Parmesan cheese.
  • Saute on low heat for about 15 minutes.
  • In a separate bowl, scramble egg and milk.
  • Add egg and milk mixture to other ingredients.
  • Scramble as you would if you were making plain scrambled eggs.
  • Cood over medium heat, stirring constantly --.
  • When eggs are not wet anymore, serve with toast or bagels -- .

CREAM CHEESE DEVILED EGGS



Cream Cheese Deviled Eggs image

Peas and bacon give this traditional appetizer a nice little twist. A family favorite, these deviled eggs are always first to disappear from the table. -Abi McMahon, Sherman Oaks, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

8 hard-boiled large eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stir in peas., Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.

Nutrition Facts : Calories 97 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

BLUE CHEESE DEVILED EGGS



Blue Cheese Deviled Eggs image

I hope you'll agree that blue cheese and a hint of hot pepper in the filling put these flavorful deviled eggs a step above the ordinary. They're always well received at a gathering. -Nina Hall Citrus Heights, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 8

24 hard-boiled large eggs
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon pepper
Diced celery

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended., Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery.

Nutrition Facts :

FOUR-CHEESE BAKED EGGS



Four-Cheese Baked Eggs image

When I created this dish I was thrilled that my husband enjoyed it so much. He normally prefers omelets for brunch, but devoured his first helping of these eggs, then asked for more. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 12 servings.

Number Of Ingredients 11

1 cup whole-milk ricotta cheese
3 ounces cream cheese, softened
7 large eggs
6 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
3 cups grated Gruyere or Swiss cheese
2 tablespoons minced chives or chopped green onions
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 279 calories, Fat 23g fat (13g saturated fat), Cholesterol 172mg cholesterol, Sodium 483mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

TATER TOT CUPS WITH CHEESE AND EGGS



Tater Tot Cups With Cheese and Eggs image

Tater tots in muffin pan with eggs--baked in the oven. A great breakfast for kids. Quick, easy and not messy. There is no salt since the potatoes are seasoned. Some like to put A-1 sauce on their potatoes.

Provided by Montana Heart Song

Categories     Breakfast

Time 30m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 4

50 -60 tater tots (1 large package in frozen foods section)
12 eggs
2 tablespoons vegetable oil
12 tablespoons shredded cheddar cheese

Steps:

  • Preheat oven 375°F.
  • Let the tater tots you are using to set out for a few minutes to soften so you can squish them.
  • Grease 12-cup muffin pan with vegetable oil.
  • Take 4 or 5 tots place in each cup.
  • Mash with pestle or back of spoon to line the bottom and sides of each cup.
  • Add 1 tablespoon of cheddar cheese.
  • Press down in bottom of the cup with spoon.
  • Place in oven and cook 5 minutes.
  • Take out of the oven and break an egg in each cup.
  • Bake 15 minutes until white and yolk are set. It could be 20 minutes.
  • Check frequently.
  • If you want the yolk to be basted, spoon a little water on top of each yolk.
  • Remove from oven.
  • Use a heat resistant rubber spatula to loosen edges and bottom of each tater tot cup.
  • Serve on serving platter.

BAKED EGGS WITH BACON, CHEESE, AND HERBS



Baked Eggs with Bacon, Cheese, and Herbs image

Serve eggs in individual ramekins for a lovely breakfast party with this recipe from "Martha's Entertaining."

Provided by Martha Stewart

Number Of Ingredients 8

4 ounces bacon (4 strips), diced
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
12 large eggs
2 tablespoons crumbled fresh goat cheese
2 tablespoons grated fontina, Gruyere, or mild white cheddar cheese
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Cook bacon in a medium saute pan over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate. In a small bowl, combine chives and parsley.
  • Butter six 8-ounce ramekins, and add bacon to each, dividing evenly. Crack two eggs into each ramekin, being careful not to break the yolks. Place ramekins in a roasting pan, and pour in enough steaming hot water to reach halfway up the sides of ramekins. Cover pan tightly with foil; bake 20 minutes.
  • Carefully remove pan from oven. Dividing evenly, sprinkle two ramekins carefully with goat cheese; sprinkle another two ramekins with fontina. Top each of remaining two ramekins with 1 tablespoon mixed herbs. Cover pan again and continue baking for another 10 minutes. Remove pan from oven.
  • Using tongs, carefully remove ramekins from water bath. Season eggs with salt and pepper, and serve immediately.

GREEN GARLIC AND HAM SCRAMBLED EGGS WITH CHEESE



Green Garlic and Ham Scrambled Eggs with Cheese image

I recently was given some stalks of green garlic. I had no idea what to do with them, so I started looking for recipes and found this delicious egg recipe. There are endless variations but the key ingredients are the same.

Provided by Soupster

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 20m

Yield 3

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped
2 garlic scapes, sliced
½ cup cubed cooked ham
6 eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded white Cheddar cheese

Steps:

  • Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes.
  • Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 13.8 g, Cholesterol 445.4 mg, Fat 27.9 g, Fiber 2 g, Protein 24.3 g, SaturatedFat 11.7 g, Sodium 1433.1 mg, Sugar 5.2 g

BREAKFAST GRILLED CHEESE WITH SOFT SCRAMBLED EGGS



Breakfast Grilled Cheese with Soft Scrambled Eggs image

Soft scrambled eggs in about a minute? We didn't believe it either until we tried Wylie Dufresne's recipe. Mixing in cream cheese adds back the richness lost by cooking the eggs quickly.

Provided by Wylie Dufresne

Categories     Bon Appétit     Sandwich     Cheese     Egg     Breakfast     Brunch     Lunch     Quick & Easy

Yield Makes 2

Number Of Ingredients 10

Scrambled Eggs:
4 large eggs
1 small pinch of cayenne pepper
Kosher salt
2 Tbsp. unsalted butter
3 Tbsp. cream cheese
Assembly:
4 slices American cheese
4 thick slices Martin's Potato Bread or other white bread
Unsalted butter (for pan)

Steps:

  • Scrambled Eggs:
  • Whisk eggs and cayenne in a small bowl; season generously with salt.
  • Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
  • Assembly:
  • Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
  • Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
  • Do Ahead
  • Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

EASY EGGS FLORENTINE WITH BABY SPINACH AND GOAT CHEESE



Easy Eggs Florentine with Baby Spinach and Goat Cheese image

When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 7

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs

Steps:

  • Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
  • Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
  • Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Nutrition Facts : Calories 452 g, Fat 21 g, Fiber 7 g, Protein 21 g

Tips:

  • For a richer flavor, use aged cheddar cheese.
  • Grate the cheese finely so that it melts evenly.
  • Use fresh eggs for the best results.
  • Cook the eggs over low heat to prevent them from scrambling.
  • Season the eggs with salt and pepper to taste.
  • Serve the eggs immediately with toast or your favorite breakfast sides.

Conclusion:

Cheese eggs are a quick and easy breakfast that can be enjoyed by people of all ages. They are a good source of protein and calcium, and they can be customized to your liking. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying breakfast that will keep you going all morning long. Whether you are looking for a classic cheese omelet or something a little more adventurous, like cheese eggs with salsa or cheese eggs with bacon, there is a recipe in this article that is sure to please everyone. So next time you are looking for a quick and easy breakfast, give cheese eggs a try. You won't be disappointed.

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