Scrambled eggs and cheese go together like peas and carrots. I love scrambled eggs and eat them almost every morning. However, I just couldn't imagine eating them without cheese. For this post, we give you eight delicious variations of scrambled eggs using a variety of cheeses. Also, if you love scrambled eggs with cheese, you might also enjoy our vegetarian California omelette.
What cheese goes best with scrambled eggs?
Pretty much any cheese will go with scrambled eggs. The variations we share here are made with cheddar, Monterey Jack, Swiss, Mexican cheese blend, feta, and cream cheese. You can use any cheese you like.
The key to bringing out the flavor of the cheese, though, is to add it at the end after the eggs are cooked. Some cooks add the cheese to the raw eggs and cook it with the eggs, but I have found that adding it at the end isolates the flavor of the cheese helping it to stand out.
Scrambled eggs with cheese are easy to make
The process for making scrambled eggs is easy and the variations are endless. The basic building blocks include simply eggs and some sort of oil for frying. You can then add your preferred ingredients, be it chopped sweet pepper, sausage, ham, chiles, mushrooms, and cheese, of course.
If using meat as an ingredient, I usually cook the it first because it adds flavor to the skillet. Then I like to add vegetables and saute them before adding the eggs, which helps to bring out the flavor of the vegetables as well.
Basic Cooking Steps
The photos below show the basic steps for making scrambled eggs. The recipes written at the bottom of this post provide more specific instructions for the variations.
Step 1 - Add butter or coconut oil to skillet Step 2 - If using onions or garlic, saute in skillet for 1 minute Step 3 - Crack eggs into a medium bowl and add a splash of milk or cream Step 4 - Whisk eggs for 1-2 minutes Step 5 - Pour eggs into skillet and cook over low to medium heat Step 6 - Drag or fold eggs as they cook
How do I make fluffy scrambled eggs?
The key to making fluffy scrambled eggs is to whisk them vigorously for 1-2 minutes before cooking them. Whisking them incorporates air which leads to beautifully fluffy eggs.
Should I add milk to the eggs before cooking them?
This is a hotly debated issue, but I do like to add milk or heavy cream to eggs before cooking them because it makes them thick and rich. I have tried it both ways, and adding the cream or milk does make a difference. In my opinion, it does not diminish the flavor of the eggs one bit.
Can you freeze scrambled eggs?
Yes, you can freeze scrambled eggs, but the trick is to cook them until they are beginning to solidify, yet still slightly runny. You do not want to cook them through because you will be reheating them from frozen later. After cooking, allow them to cool completely, then place them in a resealable bag or plastic container.
Scrambled egg leftovers are not a good candidate for freezing because they have been fully cooked the first time. Reheating them from frozen can result in rubbery eggs.
To reheat, place frozen scrambled eggs on a microwave safe plate and heat for 3-4 minutes in the microwave on high setting.
Related Recipes
Cheesy Scrambled Eggs 8 Ways
Equipment
Ingredients
Base ingredients (applies to all)
- 4 large eggs
- splash heavy cream or milk, optional
Sausage and Cheese
- 1 tablespoon butter or coconut oil
- ¼ cup chopped onion
- ⅓ cup sausage
- ½ teaspoon herbes de Provence
- ⅓ cup grated cheese (Mexican cheese blend, cheddar, Colby and Jack blend, or your favorite)
- salt and pepper to taste
- 1 tablespoon salsa for garnish
Western
- 1 tablespoon butter or coconut oil
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup diced cooked ham
- ⅓ cup sliced mushroom
- salt and pepper to taste
- ⅓ cup shredded cheddar cheese
- 1 tablespoon barbecue sauce for garnish
- 2 green onions, sliced for garnish
Greek
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 1 tablespoon butter or coconut oil
- 2 tablespoon chopped onion
- ½ teaspoon minced garlic
- salt and pepper to taste
- ½ cup crumbled feta cheese
- 2 tablespoon olive tapenade or diced kalamata olives for garnish
Tex Mex
- 1 tablespoon butter or coconut oil
- 2 tablespoon chopped onion
- 1 medium tomato, chopped
- ⅓ cup ground chorizo
- 4 large eggs
- ½ cup canned black beans, drained
- salt and pepper to taste
- ½ cup shredded cheddar cheese
- 1 teaspoon guacamole for garnish
- 1 teaspoon pico de gallo for garnish
- 1 teaspoon sour cream
Spinach
- 2 strips bacon, cooked and crumbled
- 2 cups chopped spinach
- ½ cup shredded Monterey Jack cheese
- salt and pepper to taste
Florentine
- 1 tablespoon butter or coconut oil
- ⅓ cup sliced white mushrooms
- ½ teaspoon minced garlic
- 2 cups chopped spinach
- 2 tablespoon cream cheese, cut into small pieces
- salt and pepper to taste
Veggie
- 1 tablespoon butter or coconut oil
- 1-½ tablespoon sliced white mushrooms
- 1-½ tablespoon chopped onion
- ½ teaspoon minced garlic
- 1 tablespoon chopped green bell pepper
- 1-½ tablespoon chopped tomato
- 1 tablespoon canned mild diced green chiles
- salt and pepper to taste
- ½ cup shredded Swiss cheese
- ½ avocado, sliced
Pesto
- 1 tablespoon butter or coconut oil
- ½ cup shredded Swiss cheese
- 1-½ teaspoon pesto, or to taste to taste
- salt and pepper to taste
Instructions
Sausage and Cheese
- Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, about 2-3 minutes.
- Add sausage and cook until browned, about 2-3 minutes. Remove from heat and allow to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to plate and season with salt and pepper to taste. Sprinkle herbes de provence and cheese over eggs. Garnish with salsa.
Western
- Add butter or coconut oil to a medium skillet and heat over medium heat.
- Add ham and cook until browned, about 1-2 minutes. Add onion, pepper, and mushrooms and cook together with the ham for an additional 2 minutes. Remove from heat and allow to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to a plate, season with salt and pepper to taste, and sprinkle cheese over eggs. Top with a little bit of your favorite barbecue sauce.
Greek
- Add oregano, thyme, basil and marjoram to a small bowl and stir until combined. Set aside.
- Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes. Add garlic and cook, constantly stirring, until fragrant, about 1 minute. Remove from heat and allow to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to a plate, add feta and stir until well distributed. Season with salt, pepper and herb mixture. Top with olive tapenade or chopped kalamata olives.
Tex Mex
- Add chorizo to skillet and heat over medium heat until browned and cooked through, about 3-4 minutes.
- Add onion and chiles and cook about 1-2 minutes longer. Remove from heat and allow to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to a plate, season with salt and pepper to taste, and stir in black beans. Sprinkle cheese over the top and garnish with guacamole, pico de gallo and/or sour cream.
Spinach
- Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes.
- Add spinach and stir and cook until wilted. Remove from heat and allow to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to a plate, season with salt and papper to taste, and sprinkle with cheese.
Florentine
- Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms and cook for 1-2 minutes. Add garlic and stir and cook until fragrant, about 1 minute longer. Add spinach cook until spinach wilts, stirring constantly. Remove skillet from heat to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to a plate, season with salt and pepper to taste, and stir in cream cheese until well distributed.
Veggie
- Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms, onion, peppers, and green chiles and cook for 2-3 minutes until slightly browned. Remove skillet from heat to cool for 2-3 minutes.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to plate, season with salt and pepper to taste, sprinkle cheese over top and garnish with avocado slices.
Pesto
- Add butter or coconut oil to a medium skillet and heat over low heat.
- Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Add eggs. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
- Remove eggs to a plate, season with salt and pepper to taste, and stir in pesto. Sprinkle with cheese.
Notes
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Choclette says
You have so got me in the mood for scrambled eggs with cheese now that I'm going to make some for supper. My only dilemma is which one do I go for?
Sandra says
Choclette, having too many good options is the best kind of dilemma. I hope you enjoyed whichever one you decided to make!