Easy Cheesy Scrambled Eggs
I promised to share some of the recipes I used to cook with my various kids’ classes this summer. Here’s one that’s so simple it’s hard to even call it a recipe! Scramble up 2 eggs per person with a splash of milk or cream for fluffiness and some salt and pepper. Cook over medium heat, stirring to lift the cooked eggs from the bottom of the pan as they cook. When the eggs are just about cooked, toss in a good handful of jack cheese for every two servings and cook for about 1-2 minutes more just to melt the cheese. Serve as is, over toast, or in a tortilla. Best scrambled eggs you’ll have – I promise!
Total Steps
4
Ingredients
4
Tools Needed
1
Related Article
http://cookingwithmichele.com/2009/08/cheesy-scrambled-eggs/Ingredients
- 8 large <a href="/2PVT278D">eggs</a>
- 0.25 cup <a href="/FPQGTBZG">milk </a>or <a href="/VRXBGFZ7">cream</a>
- 0 <a href="/7WDLGSY7">salt </a>and pepper
- 0.5 cup shredded <a href="/7DV25QJM">jack cheese</a>
Instructions
Step 1
<a href="/6KWHXLKF">Scramble </a>eggs with milk or <a href="/R3P5MM3Z">cream </a>and some <a href="/DPSVTKVY">salt </a>and pepper.
Step 2
Cook in a nonstick <a href="/MYJ2HRB7">skillet </a>over medium <a href="/XZFHRHHF">heat,</a> <a href="/DRM2WPZ4">stirring </a>to lift the cooked eggs from the bottom of the pan as they cook.
Step 3
When the eggs are just about cooked, toss in jack cheese and cook for about 1-2 minutes more just to <a href="/64W3NS5R">melt </a>the cheese.
Step 4
<a href="/Y6MVNCHX">Serve </a>as is, over toast, or in a tortilla.