Easy Scrambled Eggs with Cheddar and Chives
Easy cheesy scrambled eggs for a simple breakfast with minimal clean up, for more relaxed weekday mornings.
I’ve been searching for ways to make weekday breakfasts easier. Eggs are our go to breakfast protein, but we were getting burnt out from making them each morning. Between the prep, time to cook and extra dishes every day, it was too much. I like feeling relaxed and easing into the work day rather than starting off with a to do list. I’ve tried my fair share of frittatas but end up hating the texture when they’re reheated through the week. I also want to enjoy what I’m eating, obviously. I’m not sure why I never realized you could reheat scrambled eggs, but we tried this recently and are hooked!
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Tips For Meal Prep Scrambled Eggs
Undercook them
I think soft scrambled eggs are the best scrambled eggs for meal prep. When we cook the eggs, we use medium low heat and stir constantly. Then we turn the heat off when they’re still a bit runny. This way, when they’re reheated in the microwave, they don’t overcook and have a great texture like they’re freshly made.
Add Flavor
You don’t have to get crazy to make great scrambled eggs. I’ve been enjoying these scrambled eggs with cheese and chives. The flavor options are almost endless, so it’ll be fun to branch out more, but I love the simplicity and ease of these.
How Many Eggs to Use
My goal is to have 15-21 grams of protein from the eggs so that’s 2-3 eggs per portion. I like to do a mix of egg whites and whole eggs (2 egg whites = protein of 1 egg). With the recent egg shortage I’ve done more whole eggs, so the ratio is flexible.
What to have on the side
Some ideas for easy nourishing sides to eggs:
Morning muffins
Avocado toast
Toast drizzled with olive oil and sea salt
Overnight oats
Fruit
Pre-roasted potatoes or sweet potatoes
How To Store Scrambled Eggs
We make a batch of scrambled eggs on Sunday afternoon and eat them by Thursday morning. It helps to preserve their flavor and texture to store in an air tight glass container.
Products I used while making this recipe:
I’ve had these bowls for years and use them almost daily. They’re the perfect shape and weight to mix and marinade in.
These have held up for 6+ years with almost daily use, they’re sturdy for scraping if needed but soft on pans.
This tool helps to remove the white string and any egg shells, saving a lot of time when making a big batch of eggs.
We use the food scale multiple times a day and it’s a game changer for portioning food, especially when it comes to meal prep. This one is bigger than many others and the screen is slanted so it’s easier to see with a bigger plate or bowl on top!
These are absorbent for drying dishes and the blue color hides stains better than traditional white.
These cloths help save so many paper towels!
Recipe for Cheddar and Chive Scrambled Eggs
Ingredients
Eggs (lately I’ve been doing 16 whole eggs and 8 egg whites for 8 portions)
A good cheddar cheese, I usually add about 1/3-1/2 cup shredded
Some chopped chives, 1/3-1/2 cup
1 tsp sea salt
Cooking oil - butter, olive oil or avocado oil (1-2 tsp)
Directions
Add all ingredients to a big bowl and using a whisk, break the yolks and stir until well mixed
Preheat your pan on medium low heat and add your cooking oil, then add the mixture
Continue stirring mixture as it cooks, it takes about 15ish minutes to cook. Burners can vary so if your eggs seem to cook quickly, than lower the heat a bit.
Before adding the eggs to the storage container, I weigh them and divide by 8 to know how much each serving is through the week.