Easy Cheesy Scrambled Eggs
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When you’re short on time and everyone’s hungry now, Easy Cheesy Scrambled Eggs save the day. This almost no-recipe recipe takes just a few minutes, uses pantry staples, and is endlessly flexible—perfect for busy families.
Why We Love This Recipe
I’ve made these velveety Cheesy Scrambled Eggs–with or without meat and veggies–so many times for my family I’ve lost track. It’s one of those back pocket meals that:
- makes everyone satisfied–including picky eaters,
- even the most beleagered parent can whip up in minutes
- is inexpensive and nutritious, and
- turns out velvety, moist, and delicious everytime.
Mmm, I want some right now along with some Oven Baked Bacon and Fruit Salad!
Ingredients
Time to dig around in the fridge and pantry for these few essential ingredients to get started (the fresh herbs are optional)…
How To Make Cheesy Scrambled Eggs
- Prep Pan: Set a medium to large non-stick (essential!) skillet over medium-low to medium heat. Coat with a thin layer of butter or cooking spray.
- Whisk Egg Mixture: In a mixing bowl or glass measuring cup, whisk together the eggs, salt, and pepper until very well combined.
- Cook Eggs: Add a drop of water to the pan. If it gently sizzles, it’s ready. Add in the eggs and roll the pan around so the eggs spread out. Sprinkle the cheese on the top. Use a silicone spatula to begin gently scrambling the eggs, making sure they cook on all sides. Remove from the heat just before they are completely set and are still a little moist. They will continue to finish cooking once you remove them from the heat.
- Serve: Taste and add salt and pepper, if desired. Top with optional fresh herbs.
Tips and Tricks for the BEST Scrambled Eggs
- Changing Portion Size: This is a very easy recipe to increase or decrease the portions. Adjust the pan size accordingly. You’ll need these ingredient amounts per 1 serving:
- 2 large eggs
- 2-3 tablespoons shredded cheddar cheese
- Pinch of salt and pepper
- Cooking Temp Tip: It’s best to scramble eggs over medium or medium-low heat since higher heat toughens eggs. If the pan is too hot when you add in the eggs, remove it from the heat and continue cooking off the heat.
- Type of Cheese: I like using finely shredded cheese, as it melts into the eggs better. But, feel free to use whatever kind you have on hand or like best. I’ve made this with feta, goat cheese (delicious!), Mexican, cottage cheese, and more. It’s a versatile recipe.
- The Best Pans: I highly suggest using this Caraway non-toxic, non-stick pan or a Hexclad Hy-brid fry pan (amazing pans!) for eggs.
Add In and Serving Ideas
Here are some tasty and easy add-in ideas to level up your Easy Cheesy Scrambled Eggs—great for using what you already have on hand:
Before adding the eggs:
- Sautéed bell peppers and onions
- Diced mushrooms or spinach
- Cooked, crumbled bacon or sausage
Mixed in with the cheese:
- Chopped deli ham or turkey
- Feta, goat cheese, or cottage cheese
- Finely chopped fresh herbs like parsley, basil, or chives
On top before serving:
- Salsa or hot sauce
- Avocado slices
- A sprinkle of Everything Bagel seasoning
FAQs
Scrambled eggs are best fresh, but you can make them ahead and store in the fridge for up to 3 days. Reheat gently in short bursts in the microwave. Be careful because it’s easy to overcook them when reheating.
I personally cannot recommend freezing scrambled eggs. They will lose moisture when frozen and thawing and get tougher when reheating.
We love finely shredded cheddar for its melt factor, but you can use any cheese you like—feta, goat, Monterey Jack, or even cottage cheese for extra protein (I prefer the full fat version). If you’re dairy-free, I highly suggest using Kite Hill dairy-free chive cream cheese as an add-in. It’s delicious!
Cook low and slow! Medium to medium-low heat is key. And remove the eggs from the heat just before they’re done—they’ll finish cooking off the heat.
Absolutely. Just use 2 eggs and 2–3 tablespoons cheese per person, and grab a bigger pan!
With just a few minutes and a handful of ingredients, you’ll have the creamiest, cheesiest scrambled eggs—truly the best we’ve ever had. Customize them with your favorite add-ins and watch everyone at the table clean their plates!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Easy Cheesy Scrambled Eggs
When you’re short on time and everyone’s hungry now, Easy Cheesy Scrambled Eggs is the answer. It takes just a few minutes, uses pantry staples, and is endlessly flexible—perfect for busy families.
Ingredients
- Butter, to coat pan (sub: avocado oil cooking spray)
- 8 large eggs
- 1/8 teaspoon salt, plus more as needed
- 1/8 teaspoon pepper, plus more as needed
- 1/2 – 3/4 cup shredded cheddar cheese (sub: your favorite cheese)
- Optional for serving: fresh minced chives or parsley
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Instructions
- Prep Pan: Set a medium to large non-stick skillet over medium heat. Coat with a thin layer of butter or cooking spray.
- Whisk Egg Mixture: In a mixing bowl or glass measuring cup, whisk together the eggs, salt, and pepper until very well combined.
- Cook Eggs: Add a drop of water to the pan. If it gently sizzles, it’s ready. Add in the eggs and roll the pan around so the eggs spread out. Sprinkle the cheese on the top. Use a silicone spatula to begin gently scrambling the eggs, making sure they cook on all sides. Remove from the heat just before they are completely set and are still a little moist. They will continue to finish cooking once you remove them from the heat.
- Serve: Taste and add salt and pepper, if desired. Top with optional fresh herbs.
Notes/Tips
- Changing Portion Size: This is a very easy recipe to increase or decrease the portions. Adjust the pan size accordingly. You’ll need these ingredient amounts for each serving:
- 2 large eggs
- 2-3 tablespoons shredded cheddar cheese
- Pinch of salt and pepper
- Cooking Temp Tip: It’s best to scramble eggs over medium or medium-low heat; higher heat toughens eggs. If the pan is too hot when you add in the eggs, remove it from the heat and continue cooking off the heat.
- Type of Cheese: I like using finely shredded cheese, as it melts into the eggs better. But, feel free to use whatever kind you have on hand or like best. I’ve made this with feta, goat cheese (delicious!), Mexican, cottage cheese, and more. It’s a versatile recipe.
- The Best Pans:I highly suggest using this Caraway non-toxic, non-stick pan or a Hexclad Hy-brid fry pan (amazing pans!) for eggs.
- Add-Ins:
- Before adding in the eggs, you can saute chopped bell peppers, onions, mushrooms, spinach or diced bacon.
- When adding in the cheese to the egg mixture, you can also add in ingredients like chopped deli ham, fresh herbs (basil, parsley), or cooked bacon bits.
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