These cheesy scrambled eggs taste great and come together quickly! Crispy prosciutto and melted gruyere take these fluffy eggs over the top!
Why You'll Love it:
I'm nothing if not a breakfast person. Waffles, pancakes, eggs, bacon - I love it all.
I've been on an egg kick lately. Eggs are full of protein so they keep you feeling full and energized. As much as I adore pancakes, I feel better when I eat scrambled eggs.
These cheesy scrambled eggs are a breakfast lover's dream! They're soft, fluffy, and cheesy with bites of crispy prosciutto.
Ingredients:
- Olive oil - Any neutral oil with a high smoke point works fine! I love the flavor of heart-healthy olive oil.
- Prosciutto - If you've never tried frying prosciutto in a hot skillet, you're in for a treat! It's thin, crispy, and highly addictive!
- Butter - I always use unsalted butter so I control the amount of salt. Plus prosciutto is already salty!
- Cheddar - You can use pre-shredded cheese, but I prefer to grate my own. It melts better and usually tastes better too!
- Gruyere - The gruyere/cheddar combo is TOO good. Gruyere is creamy and nutty in the best way. I highly recommend using both.
- Chives - For a touch of green!
Instructions:
These scrambled eggs are quick and simple!
I like to prep everything before I start the cooking process. Shred the cheeses, whisk the eggs, and chop the chives. Once everything's ready to go, the cooking part is a breeze!
- Fry the prosciutto - You don't need a ton of olive oil, just a decent drizzle. The prosciutto will darken and get crispy as it cooks.
- Start the eggs - Cook the eggs over medium heat with a bit of butter. You don't want to cook eggs on med-high to high heat. They will overcook and taste rubbery!
- Add the cheese - Add roughly ⅔'s of the cheese and the torn prosciutto. Continue to cook the eggs until they reach your desired doneness. They should still be soft!
- Serve immediately - Transfer the eggs to a serving plate, top with the remaining cheese, and serve immediately with chives! Cold eggs are NOT good.
Expert Tips:
- You don't have to add the prosciutto. This recipe tastes delicious with just cheese if you're vegetarian.
- Never cook eggs on high heat. They will seize up quickly, overcook, and taste rubbery! You want the skillet to be hot, but the temperature set to medium/medium-low.
- Everyone prefers their eggs cooked differently. Feel free to cook them to your desired consistency. If you like them on the softer side, cook them less. If you prefer them less soft/wet, cook them a little longer.
When should I add cheese to my scrambled eggs?
It depends on what you're going for! If you want the cheese to completely melt into the eggs, add the cheese to the eggs right away. If you want the cheese to melt but not completely combine with the eggs, add it half way through. If you want melted cheese on top, add the cheese at the end!
Storage Tips:
Cheesy eggs are best enjoyed immediately, while they're hot.
If you have leftovers, transfer them to an airtight container and store in the fridge for up to 3 days.
Reheat in the microwave or in a skillet over low heat. I prefer to reheat my eggs in the microwave in short intervals. Be careful not to overcook them or they will get rubbery!
Breakfast Recipes:
- White Cheddar, Zucchini and Eggs breakfast cakes
- Spinach Omelette
- Spinach Frittata with Cherry Tomato Jam
- Joanna Gaines Best buttermilk pancake recipe
- Sheet Pan Eggs with Spinach and Feta
Cheesy Scrambled Eggs with Crispy Prosciutto
Equipment
- Large nonstick skillet
Ingredients
- olive oil for the skillet
- 1.5 ounces prosciutto
- 1 tablespoon unsalted butter
- 6 large eggs, whisked
- ½ cup freshly grated cheddar cheese about 1.2 ounces
- ½ cup freshly grated gruyere cheese about 1.2 ounces
- chives
Instructions
- In a large nonstick skillet over medium heat, add a drizzle of olive oil. Once the pan is hot, add the prosciutto to the pan so it’s not overlapping. Let it crisp up, using tongs to turn it over as it crisps up. Transfer to a plate.
- Clean out the skillet. Add one tablespoon of butter to the skillet over medium heat. Let it melt, then add the eggs. Cook for a minute, using a spatula to stir it while it cooks.
- Tear up the prosciutto and add it to the eggs. Add ⅔ of the shredded cheese. Stir the eggs for another minute or two, until the eggs are cooked but still soft.
- Transfer the eggs to a plate and top with the remaining cheese and chopped chives. Serve immediately.
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