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In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

Melt 2 tablespoons of unsalted butter in a large non-stick skillet over medium-low heat. Ensure the butter coats the bottom of the pan.

Pour the egg mixture into the heated skillet. Let the eggs cook undisturbed for about 30 seconds, allowing the edges to just begin to set.

Using a rubber spatula, gently push the cooked portions of the eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, stirring and folding gently, until the eggs are mostly set but still slightly moist.

Stir in the shredded cheddar cheese until it's melted and incorporated into the eggs. Remove the skillet from the heat immediately to prevent overcooking.

While the eggs are cooking, prepare the toast points. Preheat your oven to 375°F or use a toaster oven. Trim the crusts from the sandwich bread slices, then cut each slice diagonally into two triangles.

In a small bowl, combine the melted unsalted butter with the optional garlic powder. Brush both sides of the bread triangles with the butter mixture. Arrange them in a single layer on a baking sheet.

Bake in the preheated oven for 5-7 minutes, or until golden brown and crispy. Alternatively, toast in a toaster until desired crispness is achieved.

Serve the cheesy scrambled eggs immediately, garnished with fresh parsley, alongside the warm toast points.


In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

Melt 2 tablespoons of unsalted butter in a large non-stick skillet over medium-low heat. Ensure the butter coats the bottom of the pan.

Pour the egg mixture into the heated skillet. Let the eggs cook undisturbed for about 30 seconds, allowing the edges to just begin to set.

Using a rubber spatula, gently push the cooked portions of the eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, stirring and folding gently, until the eggs are mostly set but still slightly moist.

Stir in the shredded cheddar cheese until it's melted and incorporated into the eggs. Remove the skillet from the heat immediately to prevent overcooking.

While the eggs are cooking, prepare the toast points. Preheat your oven to 375°F or use a toaster oven. Trim the crusts from the sandwich bread slices, then cut each slice diagonally into two triangles.

In a small bowl, combine the melted unsalted butter with the optional garlic powder. Brush both sides of the bread triangles with the butter mixture. Arrange them in a single layer on a baking sheet.

Bake in the preheated oven for 5-7 minutes, or until golden brown and crispy. Alternatively, toast in a toaster until desired crispness is achieved.

Serve the cheesy scrambled eggs immediately, garnished with fresh parsley, alongside the warm toast points.
