Description
This Fluffy Cheesy Veggie Loaded Scrambled Eggs recipe is the ultimate way to start your day with a nutritious, protein-packed meal. By cooking the vegetables first and using a low-and-slow scrambling method, you achieve eggs that are incredibly soft and fluffy rather than rubbery. Bursting with vibrant peppers, onions, and fresh tomatoes, and finished with melted cheese, this breakfast is hearty enough to keep you satisfied all morning.
Ingredients
The Veggie Sauté
- 2 tablespoons butter (divided use)
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup onion, finely chopped
The Egg Mixture
- 6 large eggs
- 1 tablespoon heavy cream (or whole milk)
- Salt and black pepper, to taste
The Finish
- 1/2 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup fresh tomatoes, finely chopped
- 2 tablespoons fresh chives, finely chopped
Instructions
Sauté Veggies
Heat a large non-stick skillet over medium-low heat. Add 1 tablespoon of butter and let it melt.
Cook
Add the finely chopped peppers and onions. Sauté for 3–4 minutes until softened.
Move
Push the cooked vegetables to one side of the pan.
Prep Eggs
While veggies cook, vigorously whisk the eggs, heavy cream, salt, and pepper in a bowl until frothy and well combined.
Butter the Pan
Add the remaining 1 tablespoon of butter to the empty side of the skillet. Coat: Melt completely and tilt the pan slightly to coat the bottom evenly.
Scramble
Pour the egg mixture into the skillet. Technique: Scramble gently over medium-low heat. Use a spatula to move the eggs back and forth, gradually mixing the sautéed vegetables into the eggs as they begin to set.
Melt Cheese
When the eggs are mostly cooked but still look slightly wet (soft curd stage), sprinkle in the shredded cheese. Fold: Continue to gently fold until the cheese melts.
Finish & Serve
Remove the skillet from the heat immediately. Fold: Stir in the chopped tomatoes and fresh chives (adding them now prevents the eggs from getting watery). Serve hot.
Notes
The Heat Secret: Medium-low heat is non-negotiable for fluffy eggs. High heat causes the proteins to seize, squeezing out moisture and creating a rubbery texture. Patience yields the best results!
Residual Cooking: Eggs continue to cook even after you take them off the burner. Remove them from the pan when they still look slightly moist/underdone to ensure they are perfect by the time they hit the plate.
Chopping Size: Dice your onions and peppers finely (about 1/4 inch). Large, crunchy chunks of raw onion can be unpleasant in soft scrambled eggs.
Tomato Timing: Always add tomatoes off the heat. If added earlier, they release water and will make your fluffy eggs soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop / Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/2 of Recipe
- Calories: 460
- Sugar: 4g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 610mg
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