Cheesy Scrambled Eggs with Toast Soldiers
5min
15min
5
444
Chef's Note
For the creamiest scrambled eggs, remember to cook them low and slow. Remove them from the heat when they still look slightly wet as they'll continue cooking from residual heat. The toast soldiers are perfect for little hands to dip into the eggs!
Tags
Ingredients
20 whole large eggs
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
3 tbsp butter
2 cups cheddar cheese, shredded
15 slices whole wheat bread
5 tbsp butter for toast
15 slices turkey bacon
Instructions
- 1
Crack 20 eggs into a large bowl and whisk until well combined.
- 2
Add 1/2 cup milk, 1 tsp salt, and 1/2 tsp black pepper to the eggs and whisk again until smooth.
- 3
In a large non-stick skillet, melt 3 tbsp butter over medium-low heat.
- 4
Pour the egg mixture into the skillet and let it sit for 30 seconds.
- 5
Using a rubber spatula, gently stir the eggs, pulling from the edges toward the center.
- 6
When eggs are about halfway cooked (still wet but starting to set), sprinkle 2 cups of shredded cheddar cheese over the top.
- 7
Continue to gently stir until eggs are soft and creamy but fully cooked, about 3-4 minutes total. Remove from heat.
- 8
While cooking the eggs, cook 15 slices of turkey bacon in another skillet until crispy, about 5-6 minutes, turning occasionally.
- 9
Toast 15 slices of whole wheat bread until golden brown.
- 10
Spread 1 tbsp butter across every 3 slices of toast.
- 11
Cut each slice of toast into 4 strips (soldiers) lengthwise.
- 12
Divide the scrambled eggs among 5 plates, add 3 slices of turkey bacon to each plate, and arrange toast soldiers alongside.
Nutrition Information (per serving)
444
33g
50g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!