Country Style Scrambled Eggs
Start your morning off right with these hearty and flavorful Country Style Scrambled Eggs, a comforting breakfast classic packed with fresh vegetables and melty cheddar cheese. This quick and easy recipe combines fluffy, perfectly-cooked eggs with sautéed onions, green bell peppers, and sweet cherry tomatoes for a burst of vibrant flavor in every bite. The addition of sharp cheddar cheese adds a creamy richness, while a sprinkle of fresh parsley on top provides a pop of color and freshness. Ready in just 20 minutes and ideal for serving a family of four, these scrambled eggs are perfect alongside toast, crispy hash browns, or your favorite breakfast sides. Whether you're hosting brunch or enjoying a quiet morning at home, this farm-fresh breakfast will fill your plate—and your day—with warmth and satisfaction.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons whole milk
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 0.5 medium green bell pepper, diced
- 6 pieces cherry tomatoes, halved
- 0.5 cup sharp cheddar cheese, shredded
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
Crack the eggs into a medium bowl, add the milk, salt, and black pepper, and whisk until well combined and slightly frothy.
Heat a large non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the skillet.
Add the diced onion and green bell pepper to the skillet. Sauté for 3–4 minutes, or until the vegetables are softened and slightly golden.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds to start setting.
Using a spatula, gently push the eggs from the edges of the skillet toward the center, allowing the uncooked egg to flow outward.
When the eggs are about halfway cooked, add the cherry tomatoes and shredded cheddar cheese. Continue gently stirring and folding the eggs until they are fully cooked but still moist. Avoid overcooking to maintain a creamy texture.
Remove the scrambled eggs from the heat and sprinkle with fresh parsley for garnish.
Serve immediately with toast, hash browns, or your favorite breakfast sides.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.7 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 652 mg | 50% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
