Scrambled Eggs with Goat Cheese Recipe

Scrambled Eggs with Goat Cheese Recipe

How To Make Scrambled Eggs with Goat Cheese

Level up your breakfast meal with these creamy and flavorful scrambled eggs stuffed with colorful veggies and goat cheese for a nutritious and filling meal.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 8largeeggs
  • 1/3cupwhole milk ,or milk of choice
  • fine sea salt
  • black pepper,freshly ground
  • 1Tbsp.unsalted butter
  • 3cupsbaby spinach,roughly chopped
  • 4ozgoat cheese,crumbled about 1 cup
  • 1/2cupgreen onion,chopped, mostly green parts
  • 1/3cuptomatoes,oil-packed sun-dried , rinsed and roughly chopped

Optional, for serving:

  • flaky sea salt ,for sprinkling on top, toasted whole-grain bread


  1. Crack the eggs into a large bowl. Add the milk, salt, and black pepper. Whisk until the mixture is thoroughly combined and pure yellow.

  2. Warm a medium skillet over medium heat. Add the butter and let it melt.

  3. Add the spinach and cook for about 1 to 2 minutes, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green.

  4. Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet for about 3 to 5 minutes or until the eggs are clumpy but still slightly wet.

  5. Remove the skillet from the heat. Add the goat cheese, green onion, and sun-dried tomatoes and gently stir to combine. Divide the mixture into bowls.

  6. Sprinkle lightly with optional flaky sea salt, and serve with toast if desired. Serve promptly.


  • Calories: 265.05kcal
  • Fat: 19.12g
  • Saturated Fat: 9.48g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 5.94g
  • Polyunsaturated Fat: 2.24g
  • Carbohydrates: 3.73g
  • Fiber: 0.78g
  • Sugar: 2.05g
  • Protein: 19.09g
  • Cholesterol: 394.71mg
  • Sodium: 430.69mg
  • Calcium: 139.73mg
  • Potassium: 286.23mg
  • Iron: 2.77mg
  • Vitamin A: 322.07µg
  • Vitamin C: 6.16mg
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