Easy Cheesy Eggs

I’m all about food that takes almost no time, uses up the least amount of dishes, and taste like they’ve been on Food Network (maybe that’s taking it too far). I also consider it a big win when I make dishes that my husband and I can enjoy while getting our toddler to enjoy the same foods.

This is my first recipe I have ever dreamed of posting. This works for us and we get in our protein and dairy, which makes us all feel accomplished.

Let me know if you try this or if you make something similar!

Easy Cheesy Eggs (Serves one hungry mama and a toddler)

What You’ll Need:

  • 3 eggs

  • 1/2 cup of Monterrey Jack cheese (shredded)

  • Salt to taste (we use pink Himalayan) 

  • Pepper to taste

  • 1/4 teaspoon dry rosemary OPTIONAL (Penzey’s Spices have a great one)

  • 1 1/2 teaspoon oil (coconut oil is best and yummiest in my opinion)

  • Small nonstick frying pan (for the cheesy fluff)

Here are the steps:

1 – Lightly beat eggs in a medium size bowl

2 – Add shredded cheese and mix with a whisk

3 – Add salt, pepper, and rosemary and mix once more


4 – Add coconut oil (or whichever oil you fancy) to small frying pan and turn your heat to MEDIUM LOW (eggs don’t taste good when you turn the heat up high, so stop doing that)


5 – Once the coconut oil melts, add eggs and cook one side for about 2 minutes

6 – Flip (or do your scrambling moves) to get the other side cooked, about 1 minute


7 – Serve with more topped cheese or without

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