Best 3 Cheese Sauce For Sue Ls Scrambled Eggs Recipes

CHEESE SAUCE FOR SUE L'S SCRAMBLED EGGS #107476

Cheese Sauce for Sue L's Scrambled Eggs #107476 image

Came up with this sauce when making Sue L's technique for scrambled eggs #107476. Very easy and quick to make and complimented the eggs nicely. Can be spiced up with some cayenne pepper & chili powder, see comments below for amounts.

Provided by Chippie1

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 slices process American cheese (Velveeta would work too)
1 tablespoon dried chives or 1 tablespoon fresh chives
2 tablespoons heavy cream or 2 tablespoons milk
1/2 teaspoon pepper

Steps:

Place all ingredients in a small saucepan.
Melt over low heat until cheese melts.
Spoon over scrambled eggs.

CHEESY OVEN SCRAMBLED EGGS

Cheesy Oven Scrambled Eggs image

Light, fluffy scrambled eggs are perfect for a breakfast or brunch crowd! I serve them with my cranberry-orange almond scones and get rave reviews!

Provided by amynora

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 18

Number Of Ingredients 7

Ingredients

⅓ cup butter, melted
24 eggs
1 ½ cups shredded sharp Cheddar cheese
2 ¼ teaspoons seasoned salt
2 teaspoons hot pepper sauce (such as Tabasco®)
2 teaspoons mustard powder
2 cups milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 2.1 g, Cholesterol 271.3 mg, Fat 14.5 g, Protein 12.3 g, SaturatedFat 7 g, Sodium 328.4 mg, Sugar 1.9 g

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Sunny's Perfect Scrambled Cheesy Eggs image

Provided by Sunny Anderson

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

3 tablespoons butter
12 eggs
Salt and freshly ground black pepper
3/4 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.