Cheesy Scrambled Eggs 8 Ways Food

CHEESY SCRAMBLED EGGS 8 WAYS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CHEESY SCRAMBLED EGGS

Steps:

• Slice the cheese into tiny squares.
• Crack the eggs into a bowl and mash them up with a fork.
• (Be sure to wash the fork to prevent raw egg poisoning.) Put the butter on a pan on a stove-top set on high.
• Let it melt and move it around until it covers the entire pan.
• Pour the cheese and the eggs into the pan, and using a fork or something else, spread the eggs around, never letting them stay in one space too long.
• Take the eggs out when you desire according to wether you like them hard or soft.
• Enjoy.

SIMPLE SCRAMBLED EGGS

Steps:

• Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
• Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

CHEESY SCRAMBLED EGG CROISSANTS

Steps:

• In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.

CHEESY OVEN SCRAMBLED EGGS

Steps:

• Preheat oven to 275 F and spread the butter all over the inside of a 9x13 inch baking dish.
• Add eggs, cream, salt and pepper to a large bowl and whisk to combine.
• Pour the mixture into the buttered baking dish.
• Bake for 20 minutes, stirring with a rubber spatula halfway through.
• Bake 5 minutes. Remove from oven and add the shredded cheese. Stir well with a spatula. Bake for a final 5 minutes until creamy and cooked through.
• Garnish with parsley and serve immediately.

CHEESY SCRAMBLED EGGS

Steps:

• Get a Paper Bowl.
• Crack 3 eggs into the bowl and whisk (I use a fork and do it on side back and forth for fluffy eggs).
• Add the water slowly with some salt .
• When it is done, turn the heat on medium (4-5) and put butter in the pan, pouring the melted butter on the sides so they do not stick.
• when butter is all around the pan, pour the egg mixture in, whisking it until it is all gone, have slightly higher heat.
• Wait for egg to cook until white rim is around the eggs, then move them slowly all around until it all cooks.
• Add salt or pepper if wanted, then turn off the heat when they look cooked.
• Put the cheese on the eggs and stir until it is all melted.
• after that put on pepper or salt if wanted, put on a plate, and enjoy the goodness :).