Cheesy Scrambled Eggs
Scrambled eggs are a breakfast and brunch favorite as an easy and affordable means of providing protein for a crowd with little effort. In the south, we often season ours with a little bacon grease to yield what my family calls “dirty eggs”, something my newphews and son dearly love! They are also great served with a little Sausage Gravy
and Buttermilk Biscuits
For this recipe, I’m going to be making scrambled eggs for about twelve people (Alright, so my mother is actually doing it. For this recipe, I’m going to be writing about making scrambled eggs for about twelve people!). Crack your eggs into a bowl and add a little water. This will help them to cook up fluffy and light.
With a whisk, beat eggs and water together until smooth.
Heat two tablespoons of bacon grease (or vegetable oil) in a large skillet over medium heat.
Pour eggs in and continue cooking on medium heat.
Sprinkle about a cup of cheddar cheese over eggs.
After a few minutes, stir from the bottom. Let cook a few more minutes and stir again, repeating this until eggs are fully cooked.
You may salt and pepper them, according to your taste, while they are cooking or after they are finished.
Spoon into bowl!
- One Dozen eggs
- 1/2 Cup water
- 1/2 Cup cheddar cheese
- salt and pepper to taste
- Crack eggs into a bowl, add water. Beat with wire whisk until smooth. Pour into preheated skillet lined with two tablespoons of bacon grease or vegetable oil. Sprinkle cheese over top and continue cooking over medium heat. Stir from the bottom after a few minutes and let cook until done, stirring as needed. (serves 6)
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