Best 19 Scrambled Eggs And Cheese Recipes

PERFECT HAM AND CHEESE SCRAMBLED EGGS

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

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.

SCRAMBLED EGGS AND CHEDDAR CHEESE

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

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

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 -- .

GREEN GARLIC AND HAM SCRAMBLED EGGS WITH 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.

SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS

Steps:

• In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
• In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
• To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
• Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

SCRAMBLED EGGS WITH AVOCADO AND CHEESE

Steps:

• In a mixing bowl, whisk the eggs, water, salt, and pepper.
• Let the butter melt in a large nonstick skillet over medium heat; Tilt pan around to coat the bottom of the skillet with melted butter.
• When butter foams, pour in egg mixture all at once.
• Let stand for 20 seconds.
• Cook, stirring, until light and fluffy but not too dry.
• Add in cheese and avocado; stir until blended and cheese is melted.
• Garnish with parsley; serve hot.

LOX AND CREAM CHEESE SCRAMBLED EGGS

Steps:

• Beat eggs. (I find they get fluffier if you beat the yolks and whites separately and then mix them together.) Add milk and stir.
• Melt butter in a frying pan over medium-high heat.
• Add eggs and stir.
• When eggs are nearly set, sprinkle in the cheese, cream cheese, and lox and stir until eggs are just set (don't overcook!).
• Add salt and pepper to taste.

SCRAMBLED EGGS AND CHEESE

Steps:

• In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
• Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
• With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.

CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE

Steps:

• Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
• Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
• Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
• Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
• *Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.

BACON AND CHEESE SCRAMBLED EGGS FOR 1

Steps:

• Crack and beat the egg(s).
• Add in bacon and cheese, as much as you'd like.
• Spray skillet with non-stick cooking spray.
• Cook eggs just as you would regular scrambled eggs.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS

Steps:

• 1. In a medium size non-stick skillet cook the green onions in butter over moderate heat; stirring occasionally until soft.
• 2. In a bowl whisk together the eggs, cream cheese and salt and pepper.
• 3. Pour mixture into the skillet and cook over moderatetely low heat, folding as eggs cook.
• 4. Transfer to serving plate and sprinkle with the chives or green onions.

SCRAMBLED EGGS WITH CHEESE AND CHILLI SAUCE

Steps:

• First make the chilli suace. Put the red chillis, sugar, white wine vinegar and water in a saucepan and heat gently until sugar has dissolved. Bring to the boil then turn down heat and simmer for 10 minutes, until thick and syrupy.
• Take off heat and leave to cool, then stir in the lemon juice, coriander and a dash of salt and pepper.
• Beat eggs in a bowl and stir in onion, chilli, sweetcorn and salt and pepper.
• Melt butter in a large saucepan then add the egg mix. Cook over a medium heat, stirring all the time, until the eggs are softly scrambled.
• Take pan off the heat straight away and add cheese to eggs. Place eggs on top of warm tortilla, and top with sweet chilli sauce.
• You may want to add extra cheese, chillis, or coriander on top.

LOX AND FLUFFY SCRAMBLED EGGS WITH CREAMY GOAT CHEESE

Steps:

• In a mixing bowl, combine eggs with cream and mix with fork or whisk until completely blended. Heat a large non-stick skillet over medium-low heat; add butter and melt. Pour egg mixture into pan, add goat cheese, lox, and parsley. Add some chives or dill if desired. Add a pinch of salt and some pepper. Give the eggs a good stir with a spatula and keep folding the mixture so the eggs will cook evenly. The key is make sure your heat is not to high so your eggs cook creamy good. Remove pan from heat as soon as the eggs are creamy yet cooked through. Taste and season with additional salt and pepper if needed. Garnish with fresh parsley leaf, dill sprigs, or chives, or all of them. Whatever you like. Creamy good eggs!

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat.
• Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
• Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
• Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
• Add green onions and 1/4 cup cilantro.
• Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
• Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.

FLUFFY CHEESE AND TOMATO SCRAMBLED EGGS

Steps:

• Heat a large nonstick skillet sprayed with nonstick cooking spray.
• In a mixing bowl, beat together eggs (or substitute) and ricotta cheese until smooth.
• Add remaining ingredients and mix well.
• Pour into skillet and cook/scramble until done.