I know Velveeta resembles plastic more than it resembles cheese, but as far as I’m concerned, scrambled eggs are worthless without it. These scrambled eggs are a staple at our house for weekend breakfasts since they’re light, fluffy and oh so cheesy!
- 1/2 T to 1 T milk for each 6 eggs
- 2 oz Velveeta, cubed, for each 6 eggs
Crack eggs in a bowl and add milk. Scramble with a fork or whisk until the eggs are broken and mostly mixed. Pour into a skillet over medium heat. (Eggs stick so badly in a regular skillet that we actually own a non-stick pan that we only use for eggs.)
Add Velveeta and spread it around in the pan to help it melt evenly. Cook for a few minutes until the eggs begin to become opaque, then fold eggs to mix them.
If you stir the eggs or otherwise mush them together, they won’t be light and fluffy, so don’t touch them unless you have to. When you have to move them around to mix the cheese in, use a scoop-and-fold motion rather than a stirring motion.
Once the eggs are no longer slimy, they’re done. But, I prefer them a bit overcooked so, if you like, you can leave them cooking until the cheese starts to brown…yummy!