Keto Scrambled Eggs with Cheese
Start your day with these irresistibly creamy Keto Scrambled Eggs with Cheese, a low-carb breakfast bursting with flavor and perfect for keeping you fueled. This quick and easy recipe combines fluffy eggs whisked with a touch of heavy cream for a silky texture, cooked to perfection in buttery goodness. Cheddar cheese adds a rich, melty layer to every bite, while a pinch of salt and black pepper enhances the savory taste. Garnish with fresh chives for a pop of color and freshness. Ready in just 15 minutes, these keto scrambled eggs are the ultimate comfort food for breakfast or brunch, offering protein-packed satisfaction without the carbs. Whether you're following a keto lifestyle or simply craving an indulgent breakfast, this dish is a guaranteed winner!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped chives (optional for garnish)
Instructions
Crack the eggs into a medium-sized bowl and add the heavy cream. Whisk them together until the mixture is well combined and frothy. This will make the eggs creamy and silky.
Heat a non-stick skillet over medium-low heat and add the unsalted butter to the pan. Allow the butter to melt slowly to prevent browning.
Once the butter is fully melted and begins to foam, pour the egg mixture into the pan. Let it sit without stirring for about 30 seconds, allowing the edges to begin setting.
Using a wooden spoon or spatula, slowly stir the eggs, gently pushing them from the edges of the pan towards the center. Ensure you stir slowly to maintain large, soft curds.
When the eggs are mostly set but still slightly runny, sprinkle the shredded cheddar cheese evenly over the eggs.
Continue to cook gently, folding the cheese into the eggs, until the cheese is melted and the eggs are just set, being careful not to overcook.
Season with salt and black pepper, stirring gently to distribute the seasoning throughout the eggs.
Remove the skillet from the heat and serve the scrambled eggs hot. Optionally, garnish with freshly chopped chives for an added burst of flavor and color.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 928 mg | 71% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 291 mg | 6% | |
*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.
