Latest recipes

Fluffy Mozzarella and Basil Scrambled Eggs recipe

Fluffy Mozzarella and Basil Scrambled Eggs recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

The addition of soured cream makes these scrambled eggs ultra-rich, whereas the basil adds a kick in the flavour department. Sometimes I use mature cheddar and a little garlic and onion (powdered or fresh) for even more flavour.

153 people made this

IngredientsServes: 2

  • 4 eggs
  • 3 tablespoons soured cream
  • 60g Mozzarella, grated
  • Salt and pepper to taste
  • 10g butter
  • 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil

MethodPrep:5min ›Cook:10min ›Ready in:15min

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

Recently viewed

Reviews & ratingsAverage global rating:(251)

Reviews in English (197)

by danisheyes

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!-19 Jul 2009

by stella_illuminata

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'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!-25 Jul 2009

by naples34102

I never added sour cream to scrambled eggs but Hubs and I found we enjoyed it. Since there was already mozzarella and fresh basil going on here I added halved grape tomatoes, instantly creating "Eggs Caprese." If you like Caprese salad, you'll like these eggs too. Nice.-24 Jul 2011

    • 4 eggs
    • 3 tablespoons sour cream
    • 1/2 cup mozzarella cheese, shredded
    • 1 recipe (to taste) salt and pepper
    • 2 teaspoons butter
    • 1 tablespoon fresh basil, minced
    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.
    3. Mix in basil during final minutes of cooking.

    Scrambled Egg Caprese Avocado Toast

    Hearty, healthy and full of fresh flavors! This caprese avocado toast with buttery scrambled eggs makes a scrumptious snack, breakfast, lunch or even dinner. Serve it on toasted baguette slices for an easy, elegant brunch bite.

    Welcome to Monday, y’all. You deserve something a little better than that microwave sandwich or bowl of mush. You deserve a bright and beautiful breakfast made with fresh, wholesome ingredients like tomatoes, basil, eggs and buttery, crusty artisan bread.

    It’s delicious. It’s easy. It’s colorful. It’s downright sexy. And it makes your tummy feel good. You get full without that I-can’t-ever-eat again feeling, because you will most certainly feel like you can eat another dozen slices of soft, crisp bread slathered with butter and creamy avocado, topped with fluffy eggs and a mouthwatering medley of tomatoes, basil and mozzarella.

    How’s that bowl of mush sounding now?

    How do you make it? Well, you start with my No-Knead Crusty Artisan Bread (one of my most popular recipes). But, any store-bought loaf of crusty goodness will do.

    Slice it, toast it, and butter it. Following along so far? Okay, good. Mash the heck out of a ripe avocado and spread it all over your buttery bread. A little salt. You can also stop right here, because avocado toast = food love.

    But, I suggest a pile of pillowy soft scrambled eggs on top. Add them if you’re so inclined, or for a veggie-friendly option, skip ’em and go straight to the good stuff – mozzarella, tomatoes and fresh basil. Serve with forks and knives if you’re civilized. Or, be like me and whack a slice in half and dig in with your hands. No shame!

    Want a healthy, incredibly delish and beauty of a breakfast, lunch or dinner? Make this amazing avocado toast, and it’s done!

    Ingredients Needed

    Below picture shows ingredients needed for basic recipe :

    Eggs – Use good quality eggs, preferably the freshest ones possible. A yolk rich eggs gives you vibrant colored scrambled eggs.

    NOTE – some eggs have yellow egg yolk and some have orange yolk. Depending on the yolk of the egg, your scrambled eggs will turn bright yellow or orangish ting colored eggs.

    Butter – THE FAT – you don’t need much. Just a little bit to grease the skillet to help move the eggs around. Butter also help flavor the scramble.

    Salt & Pepper – Seasoning is important. I prefer to add salt before cooking eggs and sprinkle freshly ground pepper after cooking eggs. By all means go ahead and add both while whisking eggs.

    Oven Scrambled Eggs

    This post may contain affiliate links. Read my disclosure policy.

    Oven Scrambled Eggs are perfect to feed a crowd. They’re ready for the oven in minutes with 5 ingredients, and there’s no need to stand over a hot stove.

    If you’re looking for an easy, savory Breakfast Recipe to serve around the holidays then look no further! These Oven-Baked Scrambled Eggs are perfect to feed the whole family, and they make a great side for sweet holiday breakfasts like Cinnamon Rolls, or Monkey Bread.


    Scrambled Eggs are a classic comfort food dish, and this oven-baked version makes them so easy! Instead of standing over a hot stove, you just prep the egg mixture and let the oven do the rest of the work. When the eggs are done mix them together, top them with fresh chives, cheese and any other favorite egg toppings, and serve.

    Despite baking them in the oven the eggs turn out wonderfully buttery and fluffy. Baking them allows you to make a big batch at once so they’re perfect to feed the whole family. Serve Oven Eggs at a Christmas brunch along with other favorites like Coffee Cake and Pancakes.

    Along with how delicious they are Scrambled Eggs make a healthy addition to any breakfast. Eggs come with lots of health benefits such as vitamins, iron, and healthy protein. They’re a great way to even out a meal and make sure everyone’s full without adding an unhealthy side.


    The original recipe yields about 12 servings of Oven-Baked Scrambled Eggs with 24 eggs in the recipe. To estimate how many eggs you’ll need, just keep in mind that you’ll want 2-3 eggs per person at your table. If you’re serving the Oven Eggs as one of a few side dishes to a filling breakfast, you may not need to make as large of a batch. Just keep in mind if you change the number of eggs in the recipe you’ll want about 1 cup milk for every dozen eggs.


    If you’re making Oven Scrambled Eggs for a holiday, or for another busy morning, you can cut down on the time it takes by making them in advance. You’ll just cook the eggs according to the recipe the night before. Then let the eggs cool before covering them and putting them in the fridge. The next morning, you only need to cook them for a few minutes to warm through.

    The only problem is, because of the extra cook time the eggs could dry out. To ensure your eggs stay fluffy, despite the extra time in the oven, you can try using heavy cream to replace the milk in the recipe. Also make sure you always stir the Oven Scrambled Eggs right before serving to help fluff them up.

    How to make a Caprese Omelette:

    • Whipping the eggs until they foamy will help get a light and fluffy omelette do this first.
    • Using a nonstick 8 inch skillet will help contain the omelette while you are cooking it. It is also the perfect size for a traditional omelette.
    • Cut the tomatoes into 4th&rsquos and add them to a small bowl. Drizzle with balsamic vinegar, sprinkle salt and pepper mix to combine and set aside.
    • Add eggs to skillet and when your eggs are close to being set, add tomatoes and mozzarella on one side of the omelette and cook another 30 seconds.
    • Using a silicone spatula, carefully flip the side of the omelette over the filling, and lightly press down. Cook about another minute.
    • Carefully remove the omelette from the skillet and place it onto the plate. Top with basil pesto, more tomatoes, and some more mozzarella cheese.

    I love making this omelette on random days, too, because it makes me feel like I am treating myself to a fancy breakfast. It&rsquos a great way to start the day with some fresh coffee or orange juice.

    Tomato, Mozzarella and Basil Scramble

    Simple morning scrambled eggs with fresh mozzarella cheese and cherry tomatoes.


    • 3 Tablespoons Unsalted Butter
    • 2 whole Shallots, Minced
    • 1 pint Cherry Tomatoes, Halved
    • 1 teaspoon Kosher Salt
    • ½ teaspoons Freshly Ground Black Pepper
    • 12 whole Eggs
    • 2 Tablespoons Whole Milk
    • 8 ounces, weight Fresh Mozzarella Cheese, Diced
    • ¼ cups Chopped Basil Leaves


    Heat 1 tablespoon of butter in a large skillet over medium-low heat. Add the shallots and tomatoes, season with salt and pepper, and cook for 2 to 3 minutes, until the tomatoes begin to soften. Transfer the tomatoes to a small bowl and set aside.

    Melt the remaining 2 tablespoons of butter in the same skillet. Whisk together the eggs and milk in a large bowl to combine and season with salt and pepper, to taste. Add the eggs to the skillet and cook for 5 to 6 minutes, stirring gently until the eggs are glossy and soft curds begin to form. Stir in the reserved tomatoes and the mozzarella and cook for 1 to 2 minutes, until the cheese begins to melt. Remove from the heat and stir in the basil. Season with salt and pepper, to taste.

    How to make scrambled eggs

    A classic American breakfast dish, scrambled eggs are also a great source of nutrients and provide a wide assortment of essential vitamins. They are also a great source of inexpensive protein and a great way to start your day. I’ll show you my super easy process on how to make scrambled eggs with tips for different variations.

    If you can find eggs from pastured chickens, the taste and texture not only can’t be beat, but the nutritional value is better as well, offering more omega 3 fats and vitamin D. For realz…if you think you don’t like scrambled eggs, make sure you try them with farm fresh eggs before you write them off!

    Eggs can get kind of boring if you prepare them with nothing more than a bit of salt. Since they easily take on so much of the flavor of what you pair it with – there really is no reason to grow tired of them! Our basic recipe is tasty, has plenty of flavor, and is quick to whip up – taking a mere few minutes at the stove.

    Bruschetta -Scrambled Eggs- Benedict

    I feel like I&rsquom always trying to play with my eggs in a mexican-sort-of-flavor. A little pico here, salsa there. Well i&rsquove also sort of realized that bruschetta is just Italian pico. Am I right?

    I seemed to have a lot of bruschetta (tomatoes, red onions, basil, salt, pepper&hellip) this summer. Which is kind of weird because I didn&rsquot think I was big on tomatoes&hellip But it was actually really delicious.

    The Bruschetta Benedict is an easier, fresher and more practical version of a regular eggs Benedict. Don&rsquot get me wrong .. I love that rich piece of ham slathered in hollandaise sauce but

    1. Hollandaise is freaking hard to make
    2. Poached eggs are freaking hard to make!

    So my solution.. fluffy scrambled eggs and a thick slice of fresh mozzarella

    I am also back at my University for my SENIOR year of college.. which doesn&rsquot feel bitter sweet once-so-ever. Like, put that cap on me and let me walk tomorrow. I&rsquoM READY.

    On the flip side, I&rsquove got the cutest little student apartment like, ever. I&rsquom going to post some fun DIY&rsquos for ya&rsquoll and decorating details later this month.

    Enjoy your bruschetta eggs Benedict! Because&hellip

    *WARNING* copious amounts of pumpkin recipes to come&hellip

    Bruschetta &ndashScrambled Eggs&ndash Benedict

    1 French Baguette sliced on an angle
    4 Tablespoons of olive oil
    6 Eggs
    1 Tablespoon of half&half
    2 Teaspoons of salt
    2 Teaspoons of pepper
    3 Medium size tomatoes
    1/4 Red Onion
    3 Fresh large basil leaves
    Fresh Mozzarella ball sliced thinly

    Preheat your oven to 425 degrees fahrenheit

    Slice baguette at an angle. With a pastry brush, brush on olive oil to each baquette. Place on a baking sheet lined with parchment paper. Bake for 5 minutes (you don&rsquot want them too toasty because they will go back in the oven for another 3-5 minutes later on)

    Dice tomatoes, red onion and fresh basil. Mix with 1 teaspoon of both salt and pepper and set aside.

    In a medium bowl whisk together eggs, half&half, and 1 teaspoon of both salt + pepper. Pour into a nonstick pan sprayed or buttered at medium heat. The way I get super fluffy eggs is to constantly keep mixing your egg mixture. You never want the eggs to sit too long. Cook for about 3-4 minutes or until fluffy and cooked through.

    Assemble a large spoonful of bruschetta mixture, scrambled eggs and top with a slice of mozzarella. Place back in the oven until cheese is melted, about 3 minutes.

    Pizza Flavoured Frittata

    Mozzarella. Tomatoes. Basil. Oregano. All important ingredients in pizza and many Italian dishes. This family-friendly dish combines the flavour of pizza with fluffy baked eggs. I love making this low FODMAP pizza flavoured frittata for an easy weeknight dinner, but you can also eat leftovers for lunch or whip this up for a weekend brunch.

    Who else loves eggs? They are one of my staple foods that I always have in the fridge. When I don’t feel like cooking fish, tofu or poultry, I typically will cook some scrambled eggs for dinner. Lately, this frittata has been my new go-to egg recipe. I love that I can just pop it in the oven and let it cook, rather than standing over the stove watching it.

    Green onion is a great way to add onion flavour without FODMAPs. The green leaves are low FODMAP, but if you are sensitive to fructans be careful not to use the white bulb. Click here to read my blog post with my Top 10 Ways to Add Flavour to Low FODMAP Foods.

    It’s important to de-seed the tomato, otherwise, there will be too much liquid in the frittata. If you have never de-seeded a tomato before, All Recipes has a list of instructions.

    You can use either dried or fresh basil and oregano. I typically use dried just because that is what I most often have in my kitchen. If you use fresh basil or oregano, wash, dry and chop the herbs, and use 1 tablespoon each instead of 1 teaspoon.

    There are three ways to make this frittata. I like to call them the easy method, the gooey cheese method, and the pizza method.

    For the easy method, mix half of the mozzarella into the eggs and pour into your dish. Sprinkle the other half of the cheese on top before putting the frittata into the oven. After cooking for approximately 35 minutes, when the eggs are no longer liquid, the frittata will be done and the cheese on top will be nicely browned.

    For the gooey cheese method, don’t sprinkle on the cheese before putting the frittata into the oven. Cook the frittata for 20 minutes, then sprinkle on the cheese and put back in the oven for another 15 minutes. The cheese will be gooey and soft instead of brown and crispy.

    The third method is the “pizza” method. If you want to make this extra pizza-like, you can add some tomato sauce under the cheese. Cook the frittata for 20 minutes. Spread three tablespoons of tomato sauce on top and then sprinkle with cheese. Return to oven for another 15 minutes.

    I’ve made this frittata all three ways and I think they are all great!

    As a bonus, this recipe also freezes well! If you are making one for dinner, you could double the recipe and make two frittatas instead. Slice and freeze the extra frittata in a freezer safe container or bag. Then next time you want frittata you can pull it out of the freezer, no need to cook twice!

    Most cheeses are low FODMAP. To learn more about the FODMAP content of butter and cheese click here. Monash lists mozzarella cheese as low FODMAP at 1/2 cup grated. Therefore the maximum FODMAP serving size is half the frittata per meal.