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Creamy Cheesy Scrambled Eggs with Basil

Creamy Cheesy Scrambled Eggs with Basil

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
timbertiger

timbertiger

Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 461 mg
  • 154%
  • Sodium:
  • 549 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
  2. Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
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Reviews

danisheyes
78

danisheyes

7/20/2009

You're right on using sour cream in eggs. It is a great dairy item to use even without the cheese. This is a great variation on a brilliant theme. My favorite is chive but any herb will do just great. ENJOY!

stella_illuminata
67

stella_illuminata

7/27/2009

Mmmm this was a quick and easy breakfast. The only thing I added was a sprinkle of sharp cheddar cheese on top, just because I like the bite. I think this would be great to serve for breakfast or brunch if you're having people over...it's fresh, quick, can easily be made in large quantities if you multiply the recipe, and the basil adds an unexpected twist that makes this dish seem a little more "gourmet" than regular old scrambled eggs. Thanks timbertiger!

homeschooler3
56

homeschooler3

7/28/2009

Quick, easy and delicious breakfast! I used chives and shredded Colby-Jack cheese. Adding the sour cream gives the eggs a nice smooth texture. My whole family liked them. I love the fact that they are versatile. You can add whatever herb and cheese you want. Thanks for sharing! I will be making these again.

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