Breakfast · american
Cheesy Scrambled Eggs on Toast
This is five minutes on a single pan with ingredients most households already have, and it covers protein, fat, and carbs in one plate -- the kind of breakfast that keeps a kid focused until lunch without requiring much thought from you.
How to make it
Start toast in the toaster.
Crack eggs into a bowl, add salt, and beat with a fork.
Melt butter in a nonstick pan over medium-low heat.
Pour in eggs and stir slowly until just set, about 3 minutes.
Pull pan off heat, fold in cheese, and spoon over toast.
A good nonstick pan is the only real tool you need. Tillamook shredded sharp cheddar melts fast and has good flavor without being too strong for kids. Pre-shredded cheese from a bag is fine here; skip the fresh-grated step on a weekday morning. Whole milk or a splash of cream stirred into the eggs before cooking makes them noticeably softer, which kids prefer.
To add more protein with no extra steps, stir in a spoonful of cottage cheese before cooking -- it disappears into the eggs and adds protein. Diced ham or pre-cooked turkey sausage crumbles (keep a bag in the freezer) can go in with the eggs at the start. Swap cheddar for pepper jack if your kids handle mild heat, or use American cheese slices if they are very young and prefer something milder.
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