Creamy Scrambled Eggs with Cheese and Fresh Herbs
A quick and easy recipe for creamy scrambled eggs enhanced with sharp cheddar, cream cheese, and fresh herbs, perfect for a comforting breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 large eggs (room temperature)
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons cream cheese (softened)
- 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
- 1/4 cup heavy cream or whole milk
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
- Whisk the eggs with heavy cream or whole milk in a mixing bowl until uniform and frothy, about 30 seconds.
- Chop fresh herbs finely and shred sharp cheddar cheese; set aside cream cheese.
- Heat an 8-inch non-stick skillet over low to medium-low heat and melt butter until foamy but not browned, about 1 minute.
- Pour egg mixture into the pan and let sit without stirring for 10-15 seconds until edges start to set.
- Gently stir eggs slowly with a rubber spatula, pulling from edges to center, scraping bottom and sides every 15-20 seconds for 3-4 minutes.
- When eggs are halfway cooked but still soft and slightly runny, fold in cream cheese and shredded cheddar, then sprinkle fresh herbs and continue stirring gently for about 1 more minute.
- Remove from heat just before eggs are fully set, season with salt and pepper, and serve immediately.
Notes
Cook eggs slowly over low heat and stir gently to achieve creamy texture. Remove from heat just before fully set to avoid dryness. Use fresh herbs added at the end to preserve flavor. For dairy-free, substitute cream and cheese with plant-based alternatives.
Nutrition
- Serving Size: About half the recip
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 2
- Protein: 18
Keywords: scrambled eggs, creamy eggs, breakfast, brunch, cheese, fresh herbs, easy recipe, quick breakfast