Scrambled eggs with cheese has been a long-standing staple for our Saturday morning breakfasts. Here is my recipe for cheesy scrambled eggs as it looked about 2 years ago:<\/p>\n
Assuming 8 servings, this recipe yields about 145\u00a0calories per serving, 100 of which come from fat. If I apply concepts of volumetrics <\/a>to the\u00a0recipe, I calculate approximately\u00a01.8 cal \/ g. That’s not terrible, but I decided to experiment a bit to see if I could improve on this without noticeably sacrificing\u00a0flavor.<\/p>\n Here’s how my cheesy scrambled eggs recipe looks\u00a0today:<\/p>\n To cook this, mix all ingredients except the cheese in a bowl with a whisk. Cook in a frying pan on low-to-medium heat, stirring occasionally until the eggs are solid. Then turn the burner down to low and mix in the cheese.<\/p>\n According to my calculations, still assuming 8 servings, this yields 95 calories per serving, 15 calories from fat, and a calorie density of 0.7 cal \/ g.<\/p>\n Quite the marked improvement, and yet it still tastes great. I make a double-batch (18 eggs) almost every Saturday morning as a part of our breakfast, and there’s rarely anything left after the family leaves the table.<\/p>\n – danBhentschel<\/p>\n","protected":false},"excerpt":{"rendered":" Scrambled eggs with cheese has been a long-standing staple for our Saturday morning breakfasts. Here is my recipe for cheesy scrambled eggs as it looked about 2 years ago: 8 eggs 1\/2 c 1% milk 1\/2 tsp salt 1\/8 tsp pepper 2\u00a0Tbsp olive oil 5\u00a0slices American cheese Assuming 8 servings, this recipe yields about 145\u00a0calories … Continue reading Cheesy scrambled eggs<\/span> \n