Perfect Ham and Cheese Scrambled Eggs
Start your morning off right with Perfect Ham and Cheese Scrambled Eggs, the ultimate comfort-food breakfast that’s both quick and satisfying. This recipe combines fluffy, creamy scrambled eggs with savory diced ham and gooey melted cheddar cheese for a protein-packed dish bursting with flavor. A touch of milk ensures the eggs are irresistibly tender, while cooking them low and slow in butter guarantees a silky finish. Ready in just 10 minutes, this easy breakfast is perfect for busy mornings or leisurely weekend brunches. Garnish with fresh parsley for a pop of color and serve alongside toast or fresh fruit for a complete meal. Whether you're whipping up a quick bite for two or impressing your family with a hearty dish, these ham and cheese scrambled eggs are guaranteed to be a hit!
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Recipe Information
Ingredients
- 4 Large eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
- 1 cup Cooked ham, diced
- 0.5 cup Shredded cheddar cheese
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper.
Whisk the mixture until the yolks and whites are fully combined and the texture is slightly frothy.
Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt completely, swirling it around the pan to coat the bottom evenly.
Add the diced ham to the skillet and cook for 1-2 minutes, stirring occasionally, until it is warmed through and slightly browned.
Reduce the heat to low and pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds until the edges begin to set.
Gently stir the eggs with a spatula, pulling them from the edges toward the center. Continue this process, allowing the eggs to cook slowly and softly scramble.
When the eggs are almost set but still slightly runny, sprinkle the shredded cheddar cheese over the top. Stir gently to incorporate the cheese into the eggs and allow it to melt.
Remove the skillet from the heat immediately to prevent overcooking. The residual heat will finish setting the eggs.
Divide the scrambled eggs between two plates. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 5.3 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 571 mg | 44% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 963 mg | 20% | |
*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.
