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Scrambled Eggs Warm Breakfast Plate

When you need a protein-packed breakfast that'll keep your kiddos full until lunch, scrambled eggs are your best friend! These fluffy, creamy eggs come together in just minutes and are so versatile you can add whatever veggies or cheese you have on hand. It's the perfect canvas for clearing out those leftover ingredients in your fridge too!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk or heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese optional
  • 2 tablespoons fresh chives chopped (optional)
  • 4 slices buttered toast for serving

Method
 

  1. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  2. Melt the butter in a large non-stick skillet over medium-low heat. Make sure the butter coats the entire bottom of the pan.
  3. Pour in the egg mixture and let it sit undisturbed for about 20 seconds. Using a rubber spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the edges.
  4. Continue this process for 3-4 minutes until the eggs are mostly set but still slightly wet. If using cheese, sprinkle it on now.
  5. Remove from heat immediately (the eggs will continue cooking from residual heat). Garnish with fresh chives if desired and serve alongside buttered toast for the perfect warm breakfast plate.