Easy Cheesy Eggs Recipes

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CHEESY BAKED EGGS



Cheesy Baked Eggs image

This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.

Provided by Hammertime

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

1 tablespoon butter, melted
12 eggs, beaten
1 pound shredded pepperjack cheese
1 (16 ounce) container cottage cheese
½ cup all-purpose flour
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
  • Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until eggs are completely set, about 1 hour.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 10.1 g, Cholesterol 350.5 mg, Fat 29.7 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 15 g, Sodium 1095.3 mg, Sugar 0.8 g

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS



Sunny's Perfect Scrambled Cheesy Eggs image

Provided by Sunny Anderson

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 4

3 tablespoons butter
12 eggs
Salt and freshly ground black pepper
3/4 cup shredded Cheddar-Monterey Jack cheese blend

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.

EASY CHEESY BAKED EGGS



Easy Cheesy Baked Eggs image

This is an easy baked eggs recipe from my Grandpa Douglas' mother, Marguerite. We made this the other day and it was fabulous! This would be a 6 out of 5 if possible to rate it that.

Provided by Heather Rosdail

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 10

Number Of Ingredients 6

1 (8 ounce) package shredded sharp Cheddar cheese, divided
½ cup heavy cream
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon paprika
10 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
  • Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
  • Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
  • Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
  • Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 2.6 g, Cholesterol 225.8 mg, Fat 19.4 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 9 g, Sodium 446.5 mg, Sugar 0.5 g

EASY CHEESY EGGS



Easy Cheesy Eggs image

Make and share this Easy Cheesy Eggs recipe from Food.com.

Provided by -------

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

2 large eggs
2 slices American cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Beat eggs with FORK, until yolks are blended but not all one colour (makes them better!).
  • Stir in salt & pepper.
  • Put eggs in unheated nonstick pan.
  • Rip cheese into strips & place with eggs in pan.
  • Scramble until done but not too firm.
  • Serve with toast or even ketchup if desired.

Nutrition Facts : Calories 238.4, Fat 16.5, SaturatedFat 7.5, Cholesterol 390.2, Sodium 997.8, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 18.2

CHEESY SHRIMP AND RICE



Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories     Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
  • Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
  • Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

CHEESY SCRAMBLED EGGS



Cheesy Scrambled Eggs image

Make and share this Cheesy Scrambled Eggs recipe from Food.com.

Provided by Ikasu

Categories     Breakfast

Time 10m

Yield 1-6 serving(s)

Number Of Ingredients 3

1 -6 egg (Depending on your preference)
2 slices cheddar cheese
1 tablespoon butter

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.

Nutrition Facts : Calories 399, Fat 34.8, SaturatedFat 20.7, Cholesterol 275.3, Sodium 520.1, Carbohydrate 1.1, Sugar 0.5, Protein 20.3

CHEESY VEGETABLE EGG DISH



Cheesy Vegetable Egg Dish image

I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. -Elsie Campbell, Dulzura, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 medium zucchini, diced
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped green pepper
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
2 cups 4% cottage cheese
4 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 407 calories, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

BAKED SCRAMBLED EGGS



Baked Scrambled Eggs image

Butter, cheesy and fluffy eggs every time? You have got to try Baked Scrambled Eggs. You won't be disappointed in how delicious these scrambled eggs taste. Making oven baked eggs has never been easier.

Provided by Katie Clark

Categories     Classic

Time 25m

Number Of Ingredients 6

1/4 cup butter
12 eggs
1 cup milk
1/2 cup shredded cheese (I used colby jack)
1 teaspoon Salt (plus some extra)
1 teaspoon Pepper (plus some extra)

Steps:

  • Preheat oven to 350 degrees
  • While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
  • In the mean time, whisk eggs with milk.
  • Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
  • Remove the pan with the butter from the oven.
  • Pour egg mixture on top. Bake for 10 minutes.
  • If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
  • If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY



Make-ahead Cheesy Egg Cups Recipe by Tasty image

Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper

Provided by Hannah Williams

Categories     Sides

Time 30m

Yield 12 servings

Number Of Ingredients 9

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425°F/220°C.
  • In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  • Bake for 15-20 minutes, until golden brown.
  • In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  • Bake 15 minutes. Freeze up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

EASY CHEESY EGG BAKE



Easy Cheesy Egg Bake image

Looking for an easy dish to put on the buffet table or bring to the potluck? Skillet-cooked red and green peppers add color to this cheesy egg bake.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 Tbsp. butter
1/4 cup each finely chopped green and red peppers
1 small onion, finely chopped
6 slices firm white bread, cut into 1/2-inch cubes
6 eggs
1/2 cup milk
1/4 tsp. dried thyme leaves
1/8 tsp. ground nutmeg
4 KRAFT 2% Milk Swiss Singles

Steps:

  • Heat oven to 350ºF.
  • Melt butter in medium skillet on medium heat. Add peppers and onions; cook and stir 3 to 5 min. or until crisp-tender. Stir in bread. Whisk eggs, milk, thyme and nutmeg in separate bowl until blended.
  • Spread half the bread mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with layers of 2% Milk Singles and remaining bread mixture. Pour egg mixture over ingredients in dish.
  • Bake 30 min. or until top is golden brown and knife inserted in center comes out clean.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

CHEESY CABBAGE TTEOKBOKKI



Cheesy Cabbage Tteokbokki image

A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce. Sometimes the sauce is soy-sauce-based, as the kings of the Joseon dynasty enjoyed in the royal court dish gungjung tteokbokki. But more commonly today, as it is here, the sauce is gloriously red, spicy and gochujang-based. Traditional versions might include fish cakes and whole hard-boiled eggs, but this one leans into a base of butter-fried shallots and a layer of melted cheese covered in a crunchy blanket of raw cabbage. A parade of halved, molten-centered soft-boiled eggs bedecks the top.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, grains and rice, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 large eggs
1 tablespoon granulated sugar
3 tablespoons gochujang
1 tablespoon soy sauce
1 large garlic clove, finely grated
3 tablespoons unsalted butter
2 large shallots, thinly sliced crosswise into rings
Salt
1 pound fresh or frozen tteok (rice cakes)
1/2 cup shredded cheese, such as sharp Cheddar or low-moisture mozzarella
5 ounces green cabbage, shredded (about 2 cups)

Steps:

  • Bring a small pot of water to a boil over high heat. Add the eggs carefully and reduce the heat to gently simmer the eggs until soft-boiled, 6 to 7 minutes. Drain the eggs, leaving them in their pot, then shake the pot to crack their shells. Cover the cracked eggs with cold water to shock them, then let cool enough to touch. Once they are sufficiently cooled, peel the eggs directly in the water (they should peel easily); set aside.
  • In a small bowl, stir together the sugar, gochujang, soy sauce and garlic. Set aside.
  • In a large pan, melt the butter over medium-high heat. Add the shallots, season generously with salt and cook, stirring constantly, until the edges of the shallots are really brown, 5 to 7 minutes. Stir in the gochujang mixture and cook, stirring for a few seconds, just until the sauce loses its raw edge.
  • Stir in 1 cup cold tap water and add the tteok, making sure to separate them if stuck together. Bring to a simmer over medium-high and cook until the sauce thickens and the tteok are heated through but still chewy, 4 to 6 minutes. (Add a minute or two if using frozen rice cakes.)
  • To serve, scatter over the cheese, followed by the cabbage - a nice, crunchy blanket of it. Cover to let the cheese melt; the cabbage will steam slightly and lose some of its raw edge. Halve the soft-boiled eggs and arrange them over the crunchy, cheesy cabbage.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY



Cheesy Egg Toast Perfect For Breakfast Recipe by Tasty image

Here's what you need: bread, butter, egg, shredded cheese, salt, pepper

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 1 toast

Number Of Ingredients 6

1 slice bread
½ tablespoon butter
1 egg
3 tablespoons shredded cheese
salt, to taste
pepper, to taste

Steps:

  • With a spoon, press down on the center of the bread to form a pocket.
  • Line the edges of the bread with butter, and crack an egg into the pocket.
  • Line the edges of the bread with shredded cheese.
  • Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
  • Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams

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From mrbreakfast.com


CHEESY EGG TOAST RECIPE (EGG-IN-A-HOLE) | GIRL HEART FOOD®
2021-03-15 Instructions. Spread butter on both sides of your slices of bread (about 1 tablespoon of butter per slice). For each slice of bread, cut out a circle in the middle with a small glass or biscuit cutter. Distribute two mounds of cheese in a 10-inch or 12-inch non-stick pan and place over medium-low to medium heat.
From girlheartfood.com


CHEESY SCRAMBLED EGGS - SALT & BAKER
2021-11-07 Instructions. In a medium bowl whisk the eggs, salt, and pepper until well combined. In a nonstick skillet set over medium low heat add the butter. Once melted stir in the egg mixture, using a silicone spatula stir the eggs right away. Continue stirring and moving the egg mixture slowly but constantly.
From saltandbaker.com


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