Cheesy Scrambled Eggs

Cheesy 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 nephews and son dearly love! They are also great served with a little Sausage Gravy and Buttermilk Biscuits!



For this Cheesy Scrambled Eggs 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.
Push your spatula frontwards and backwards being careful not to mix the eggs together. This will separate the eggs and make them crumbly. 
You may salt and pepper them, according to your taste, while they are cooking or after they are finished.
Spoon into bowl and enjoy your Cheesy Scrambled Eggs!

Cheesy Scrambled Eggs

Cheesy Scrambled Eggs are a breakfast and brunch favorite as an easy and affordable means of providing protein for a crowd with little effort.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Course: Breakfast
Cuisine: American
Keyword: cheese, eggs
Servings: 2
Calories: 459kcal


  • 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)


Calories: 459kcal
Tried this recipe?Mention @southernplate or tag #southernplate!



Be sure to join my email list in the top right corner of this page to receive a FREE eCookbook of Southern Plate Reader’s Favorite Slow Cooker Recipes as well an email of printer friendly versions of each recipe featured on Southern Plate that week!

Thank you for reading Southern Plate!

Similar Posts


  1. Well I was looking for something to make for dinner tonight – I think I’ll try your biscuits and the cheesy eggs!

  2. You make scrambled eggs the way I do, without milk. I hate it with milk.
    I remember one time when I was little my old brother made me scrambled eggs after learning it in home ec class, he made it with milk and it was so terrible and runny.
    I much prefer them made this way, sometimes I don’t even whisk in a bowl, I just scramble them around in the pan. I also like the way the colour turns out when you do it like that! haha

  3. I use milk instead of water to make mine fluffy. I LOVE them with cheese. I use Mexican Velveeta to give them a little whiz-bang.

  4. We love scrambled eggs in our family. I personally have not tried them with cheese in them, but Justin loves them with cheese and ketchup, yes ketchup. Love the recipes!


  5. I love how you spoon them into a bowl. I usually just serve mine the way my mom does – straight from the pan. But my grandmother always serves the scrambled eggs in a pretty serving bowl, and it just makes it so special!

    As kids, we always loved dressing up our scrambled eggs by cooking cheese in. It’s so tasty!

  6. I’m not a big “egg person”, but my family is, so I’ve learned to do them well. Cheese in them is so yummy. My daddy taught me to put a little milk in them to make them fluffy. (but buttermilk or a little cream works good too!)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating