Dairy-Free Cheesy Scrambled Eggs
Elevate your breakfast routine with these Dairy-Free Cheesy Scrambled Eggs—a creamy, flavorful twist on the classic morning favorite. Perfectly crafted for those seeking a lactose-free alternative, this recipe uses nutritional yeast to deliver an irresistibly cheesy flavor without the dairy. Made with fluffy whisked eggs, unsweetened almond milk for added creaminess, and a hint of olive oil for richness, these scrambled eggs are soft, velvety, and packed with savory goodness. Fresh chives provide a pop of color and a delicious herbal note, making each bite feel gourmet. Ready in just 15 minutes, this easy recipe is both quick and satisfying, ideal for busy mornings or a delightful weekend brunch. Serve it alongside toast, avocado, or your favorite breakfast sides for a wholesome start to the day. Perfect for anyone searching for a healthy, dairy-free, keto-friendly breakfast idea!
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Recipe Information
Ingredients
- 4 large eggs
- 3 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
In a medium-sized bowl, crack 4 large eggs.
Add 3 tablespoons of unsweetened almond milk and 2 tablespoons of nutritional yeast to the eggs.
Season the mixture with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper.
Whisk the ingredients together until fully combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Once the oil is warmed, pour the egg mixture into the skillet.
Allow the eggs to sit without stirring for about 1 minute until they begin to set around the edges.
Using a spatula, gently stir the eggs in a slow, sweeping motion from the edge of the skillet to the center, creating large, soft curds.
Continue to cook, stirring slowly, until the eggs are just set but still soft and slightly runny in places, about 4-5 minutes.
Remove the skillet from the heat as the eggs will continue to cook and firm up slightly off the heat.
Sprinkle with 2 tablespoons of freshly chopped chives for garnish.
Serve immediately, while the eggs are still hot and creamy.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.7 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 504 mg | 11% | |
*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.
