Description
Ultra-creamy cheesy scrambled eggs made with heavy cream, butter, and melted cheddar for a rich, velvety breakfast. Slow cooking creates soft, tender curds that are perfect for a comforting brunch or quick morning meal.
Ingredients
8 large eggs, fresh
1/4 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Crack the eggs into a mixing bowl. Add the heavy cream, salt, and black pepper, then whisk until the mixture is smooth and fully combined.
- Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt and coat the pan evenly.
- Pour the egg mixture into the skillet and let it sit for a few seconds until it begins to set around the edges.
- Using a spatula, gently push the eggs from the edges toward the center, stirring slowly to form soft curds.
- Continue cooking and stirring gently until the eggs are softly set but still slightly runny.
- Remove the skillet from the heat and fold in the shredded cheddar cheese, allowing it to melt into the eggs.
- Serve immediately, optionally garnished with extra cheese or fresh herbs.
Notes
Cook the eggs over medium-low heat to keep them soft and creamy.
Cheddar can be replaced with mozzarella, Gruyère, or pepper jack for different flavors.
Add chopped chives or parsley for freshness.
A spoonful of cream cheese can be mixed in with the cheddar for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on low heat or in the microwave in 20–30 second intervals while stirring.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 420 mg
