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Cheesy scrambled eggs sitting on white plate.

Cheesy Scrambled Eggs 8 Ways

Looking for cheesy scrambled eggs recipes? We have eight delicious variations for you to try today. They are all simple and take next to no time to make.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 people
Calories: 383kcal

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
  • cup sausage
  • ½ teaspoon herbes de Provence
  • 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
  • cup sliced mushroom
  • salt and pepper to taste
  • 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
  • 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
  • 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 information is for scrambled eggs with sausage and cheese.

Nutrition

Serving: 2g | Calories: 383kcal | Carbohydrates: 3g | Protein: 22g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 391mg | Sodium: 600mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 2mg