Cheesy Scrambled Eggs
As an Amazon Associate I earn from qualifying purchases.
Cheesy Scrambled Eggs are a breakfast and brunch favorite as an easy and affordable means of providing protein for a crowd with little effort. In the south, we often season ours with a little bacon grease to yield what my family calls “dirty eggs”, something my nephews and son dearly love! They are also great served with a little Sausage Gravy and Buttermilk Biscuits!
For this Cheesy Scrambled Eggs recipe, I’m going to be making scrambled eggs for about twelve people (Alright, so my mother is actually doing it. For this recipe, I’m going to be writing about making scrambled eggs for about twelve people!). Crack your eggs into a bowl and add a little water. This will help them to cook up fluffy and light.
With a whisk, beat eggs and water together until smooth.
Heat two tablespoons of bacon grease (or vegetable oil) in a large skillet over medium heat.
Pour eggs in and continue cooking on medium heat.
Sprinkle about a cup of cheddar cheese over eggs.
Push your spatula frontwards and backwards being careful not to mix the eggs together. This will separate the eggs and make them crumbly.
You may salt and pepper them, according to your taste, while they are cooking or after they are finished.
Spoon into bowl and enjoy your Cheesy Scrambled Eggs!
Servings: 2
Calories: 459kcal
Ingredients
- One Dozen eggs
- 1/2 Cup water
- 1/2 Cup cheddar cheese
- salt and pepper to taste
Instructions
- Crack eggs into a bowl, add water. Beat with wire whisk until smooth. Pour into preheated skillet lined with two tablespoons of bacon grease or vegetable oil. Sprinkle cheese over top and continue cooking over medium heat. Stir from the bottom after a few minutes and let cook until done, stirring as needed. (serves 6)
Nutrition
Calories: 459kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Be sure to join my email list in the top right corner of this page to receive a FREE e of Southern Plate Reader’s Favorite Slow Cooker Recipes as well an email of printer friendly versions of each recipe featured on Southern Plate that week!
Thank you for reading Southern Plate!
Gratefully,
Christy
Velveeta cheese for me please. I have been eating Velveeta eggs for over 60 years and I’m not gonna stop now.
Cardiologist can go fish. (and now the “nutritionists” are starting to think eggs aren’t that bad for you – go figure!)
🙂
Recently, I’ve been reading up on nutrition to find the best diet to help with my pre-diabetes. From what I’m learning, eggs (the whole egg) is very nutritious and past generations had the right idea that fat is actually good for you! 🙂 To Christy – I’m definitely going to try this recipe. Inexpensive, delicious AND good for you (lots of protein and good fat. Love this site ❤️
Instead of water, use milk. Water aint southern.
Busted. I’m really a Yankee 🙂
Don’t add water add half-n-half for a creamy smooth mixture and excellant taste…
Cheesy scrambled eggs are my son’s favorite! He would eat them 3 times a day if he could. Actually my whole family loves them and people here in the North West rave over it when I make them. After they are cooked, I also sprinkle grated cheddar cheese on top, cover with a lid and let that melt before dishing them up for everyone. Mmm, mmm good! When I am making them for myself I add some canned green chilis before cooking and then I eat them with salsa. Yum, I’m hungry now.
I like to add scrambled sausage or chopped up bacon to my cheesy eggs. It’s much easier than trying to make omelets!
What time is brunch? I will be right there!
Swedie