Cheesy scrambled eggs like these can only be made with the right kind of creamy cheese. I’ve tried to make them with shredded cheese before, because usually that’s what I have available. They are still okay, but they get super stringy and they just aren’t as good as what I know they can be. Take the time and write this kind of cheese into your regular grocery list. You’ll be happy to have it on hand when the craving for these eggs kicks in! Check out what they are saying about this recipe over at The Pioneer Woman:
“Okay, that looks delicious, and I only like Velveeta in one thing.”
You probably usually reserve Velveeta for mac and cheese. You won’t believe what you’ve been missing when you put it in your eggs!
Ingredients
3 whole Eggs
1 Tablespoon Carnation Evaporated Milk
1 pinch Salt
1 Tablespoon (to 2 Tablespoons) Butter
1 slice Extra Thick Velveeta Cheese
Instructions
Heat small skillet over low to medium-low heat.
Mix eggs, evaporated milk, and salt together until thoroughly combined.
Add butter to skillet, swirl to coat. Pour in eggs. Tear cheese into pieces and add to the eggs.
Stir eggs gently as they cook. When cheese is totally melted, eggs are done.
Eat by themselves or serve over toast.
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Quick Tip: Double or triple the recipe for larger groups.
Thanks again to The Pioneer Woman for this cheesy egg recipe.