Cheesy Chive Scrambled Eggs
- 1 dozen eggs, slightly beaten
- 1/3 cup Darigold milk
- 3 tablespoons chopped fresh chives
- 2 tablespoons Darigold Butter
- 2 oz. (1/2 cup) Monterey Jack Cheese, shredded
In large bowl, combine eggs, milk and 2 tablespoons of the chives; mix well. Melt butter over medium heat in 10-inch skillet. Add egg mixture. Cook and stir just until eggs begin to set. Reserve 1 tablespoon cheese; add remaining cheese to egg mixture. Cook 1 to 2 minutes until eggs are set, stirring constantly. Spoon into serving bowl; top with remaining chives and cheese.
Preparation: 5 minutes
Cooking: 5 minutes
RECIPE YIELD/SERVING SIZE
Makes 8 servings.