How about eggs for dinner tonight? I’m in love with these creamy scrambled eggs. This is all-season comfort food right here, and an excellent recipe to keep on rotation for busy weeknights. These scrambled eggs will make a great impression at brunch, but they’re also simple enough to serve on a regular morning.
If you take nothing more away from this recipe, remember this: Goat cheese in scrambled eggs is a very good idea. It’s heavenly. Luxurious. Sophisticated. So easy and delicious, it feels like cheating.
The inspiration for these eggs came from the burst cherry tomato, basil and goat cheese scrambled egg toasts in my cookbook. It’s one of my favorite breakfast recipes in the book (ok, they’re all my favorite).
I wanted to change it up and use some ingredients that are more seasonless, like spinach and jarred sun-dried tomatoes. I used a generous amount of green onion, which is mild and offers just enough addictive allium heat without overwhelming more delicate flavors. It’s just delightful.
Ultra Creamy Scrambled Eggs
Four reasons to love this scrambled egg recipe:
- These eggs are luxurious and irresistibly creamy, thanks to the choice/amount of milk, cooking method, and most notably, the goat cheese stirred in off the heat. Serious Eats offers a full rundown on liquids and cooking method if you’d like to learn more.
- This recipe is versatile. Change up your mix-ins to use up the languishing veggies in your vegetable drawer. If they’re the type of leafy green or soft veggie that cooks quickly (like arugula, mushrooms, or zucchini), just cook them until tender in place of the spinach. If you’d rather roast your vegetables or use leftover cooked vegetables, simply stir them in with the goat cheese at the end.
- This recipe is foolproof. If you have been disappointed by your scrambled eggs in the past, I’m confident you’ll love these. Cooking over medium-low offers you more time to decide when to remove the eggs from the heat. Even if you accidentally overcook your eggs a bit, the goat cheese is so creamy that it’ll make up for it.
- This protein-rich main dish comes together in under 25 minutes. And you’ll spend less than 10 minutes standing at the stove. Serve it with toast and maybe the simplest of side salads, and you’ll be eating happy.
Please let me know how you like this recipe in the comments! I love to hear how my recipes turn out in your kitchen.
Looking for more scrambled egg recipes? Here are a few delicious options:
- Perfect Frittatas (including traditional stovetop-to-oven frittata method and easy baked options)
- Simple Breakfast Quesadillas
- Vegetarian Breakfast Burritos (with freezer option)
- Austin-Style Migas with Black Beans
- Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
The Creamiest Scrambled Eggs (with Goat Cheese)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Vegetarian
The best scrambled eggs recipe ever! Learn how to make outrageously creamy scrambled eggs with goat cheese. Cook these eggs for breakfast, brunch or dinner. Recipe yields 2 large or 4 smaller servings (this recipe is easily halved).
- 8 large eggs
- ⅓ cup whole milk or milk of choice
- Pinch of fine sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 3 cups baby spinach, roughly chopped
- 4 ounces goat cheese, crumbled (about 1 cup)
- ½ cup chopped green onion, mostly green parts
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- Optional, for serving: flaky sea salt for sprinkling on top, toasted whole-grain bread
- Crack the eggs into a large bowl. Add the milk, salt and about 10 twists of black pepper. Whisk until the mixture is thoroughly combined and pure yellow. Be sure to have your remaining ingredients prepped and ready, because this recipe comes together quickly once you start cooking.
- Warm a medium skillet over medium heat. Add the butter and let it melt.
- Add the spinach and cook, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green, about 1 to 2 minutes.
- 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 until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- 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. Sprinkle lightly with optional flaky sea salt, and serve with toast if you’d like. Serve promptly.
Storage suggestions: These scrambled eggs are best enjoyed immediately, but will keep in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave before serving (don’t overdo it).
Change it up: The goat cheese is essential, but you can easily omit the other mix-ins (spinach, green onion and sun-dried tomatoes) for more simple eggs. You could replace the spinach with baby arugula, or fold in any prepared vegetables at the end. Fresh, leafy herbs would be nice here, such as basil, dill, parsley or cilantro.
This is already how I make my scrambled eggs, except I use greek yogurt instead of milk—it adds probiotics and even more protein while still making incredibly creamy eggs! Sometimes I add chunky salsa to the eggs at the end too to add more veggies and a little kick!
Kate Paullin, when do you add the yogurt. Heat destroys probiotics. Thanks
Well crap! I whisk it with the raw egg before cooking (instead of using milk). At least I still have the added bonus of more protein!
LOLOL….I have not researched but they my make probiotics that can be heated. If you noticed the next time you go to the store you should see yogurt or all those drinks are refrigerated, however that being said thanks for the yogurt tip, I want to try it!! Take care
Thanks for sharing, Kate! I appreciate it.
Hoo boy! This is a marvellous recipe! Great for breakfast, brunch, lunch or dinner. I found that it was perfect fare for the latter during this hot summer weather when standing over a hot stove for any length of time just WASN’T an option! It’s easy on the tummy but SO delicious and satisfying…and healthy!
Thank you, Frances! If you would like to leave a star review, I would appreciate it. :)
The addition of goat cheese is one I never thought of and will definitely try this week. I can just imagine how creamy that must make the eggs, not to mention that flavor with the sundried tomatoes… what an excellent, almost decadent, combo. Thanks for the great idea, Kate.
As for leftover eggs, they make fabulous taco fillings! I do that with my own leftover egg dishes but also with any part of an omelette left over from going out to brunch. So easy, so good, and makes a full meal in no time.
It’s so creamy! Thanks for sharing, Marcia. If you would like to leave a star review, I would appreciate it!
Can feta cheese be substituted for goat cheese?
Feta is goat cheese.
It has goats milk in but it isn’t pure goats cheese
I like goat cheese best here, but you can change it up if you would like.
I’ll happily eat these eggs for breakfast, lunch, and dinner! :)
So delicious! Thanks, Gaby. :)
Once again, this recipe is absolutely fabulous. Saw it this morning and knew I needed to make it for supper. It was incredible! Made it as the recipe called for – but looking forward to switching vegetables around to use up whats in my fridge in the future. Thanks!
Wonderful, Kaitlin! Thanks for your review.
this recipe is just perfection!there are few things in life i adore as much as goat cheese, spinach and scrambled eggs! thanks for sharing!
I’m so happy you think so too! If you would like to leave a star review, I would appreciate it. :)
Have made this two mornings in a row! We just LOVE it! Thank you for another simply delicious recipe, Kate. Now off to make some more of your “My favourite Granola”.
That’s great! Thank you, Lynette. I appreciate the review.
I made the FULL recipe just so I could test the leftovers! Refrigerated them overnight and rewarmed them up in my microwave. They were
still incredibly creamy and delicious! Next time I make this recipe (Sunday brunch) I’m going to add mushrooms! Can hardly wait!
I love that! Thank you, Frances. If you want to leave a star review, I would appreciate it.
This looks lovely and I love you your recopes! I was a little upset to see that goat cheese was vital, I just can’t stand its smell/ taste. Is there any other cheese with a similar consistency that you would recommend? Thank you!!!
I know others have used feta and works well!
Hi I love your posts. Hi made the eggs and was delicious. I used goat cheese with cranberries. Really good
Thank you, Joanne! I appreciate it.
I just made this for my lunch-hands down the best scrambled eggs Ive ever eaten. So delicious. I used a 1/4 of the recipe with 2 slices of wholemeal toast which was very filling.
Hooray! I would love if you left a star review, since you liked it so much. :)
Can I use almond milk to scramble eggs or is that weird? Will it affect the taste?
I prefer full fat daily milk here, but you can try it! It will impact it slightly.
I made this for supper because I happened to have all the ingredients. It worked up really fast and was really tasty. Never thought of goat cheese on eggs…I’ve made “Greek eggs” with feta, olives, etc.. but this was a nice change. Thanks!
You’re welcome! I like your Greek version. I will have to try it!
Do you think I could add in diced potatoes to make it more like a casserole?
That’s an interesting idea! I really like this as it is. Not sure how potatoes would work with it. If you try it, let me know how it goes!
Omg. Following this recipe led to the best scrambled eggs I’ve ever made. I’m usually too afraid to let the eggs be wet. This time I strictly followed the time instructions. Since I only had yellow onion I put them in the pan before the spinach. Also substituted cottage cheese. I imagine goat cheese would be even more flavorful.
Hooray! They are so incredible. I’m glad you enjoyed them even with the cottage cheese!
Excellent recipe! I made it for dinner with your roasted potatoe recipe and it all very good! I would probably use less goat cheese next time but I would definitely make it again I enjoy following your recipes – thanks
I’m glad you liked it. What a great combination! Thanks for the review!
Which brand of goat cheese do you use in this recipe?
This was very delicious; the flavor was perfect. Mine ended up a little runny, however, with some juice in the bottom of my bowl when I was eating it. I might have added a little too much milk, or used the wrong type of pan. I’m going to have to try this one again and perfect it ;) Next time I’m not going to whisk the eggs before I cook them, I’m just going to scramble them in the pan. I find that this usually makes fluffier eggs.
I’m glad you loved it!
This is a very good basic recipe for home cooks to know. It’s actually amazing how many restaurants serve rock hard scrambled eggs, even when you request soft scrambled eggs.
This recipe is so easy to make and sooooo good! I’ll be making this again and again (as with a lot of your recipes). Thank you!!!
You’re welcome, Jen!
I struggle to make good scrambled eggs but not with this recipe! Made an impromptu batch this morning and they were delish! Thanks for sharing!
You’re welcome, JJ!
(Forgot the stars last time, my bad!)
Thank you, JJ!
Hey Kate! First of all, crazy about your recipes ❤️ I have a question for this one. What kind of goat cheese are you using? Here in Denmark goat cheese simply means it’s made out of goat milk ..
Hi Yael! A log of goat cheese, or goat cheese crumbles so it is on the softer side. Does that help?
We loved our dinner. It was different as we wouldn’t eat eggs for dinner. I prepared it with parmesan since nobody likes goat cheese :) and skipped tomatos which I didn’t have. I made also my own garlic bread. Mmm delicious all together. Thank you for sharing delicious recipes!
Great to hear, Almira!
This recipe was pure perfection!
Thank you, Keyla!
This sounds wonderful, but I couldn’t find the nutrition info.
Hi Linda! Unfortunately, I’m having issues with the nutrition information and working to fix quickly. I apologize for the inconvenience. Check back soon!
Delicious. Thank you!
Another amazing recipe! Thanks once again
Olivia hope -crichlow
Amazing ! I didn’t use spinach . I used peeled tomatoes , scallions , sweet pepper, celantro, and goat cheese.
Thanks you for sharing!
You are just the best! I substituted kale and Swiss chard which is what I had in my garden as it is winter here and it was still excellent. Thank you for your amazing recipes.
Thank you for sharing, Jacquie!
My daughter-in-law made these eggs for Christmas brunch. They were so delicious I asked her for the recipe. I plan on making them for New Years Day brunch.
Christy Boston's Kitchen
This sounds like a great egg recipe that I think I need to try. I like the addition of the Mediterranean-style ingredients.
Soooooo delicious! Truly the best scrambled eggs ever!
I made this for breakfast this morning and my husband and I loved it! So creamy and satisfying and also quick! The only change I made was to add some chopped onion and sauteed before adding the spinach. Can’t wait to serve it to guests! Love your recipes and always look forward to your new ones! Thank you, Kate!
Just made your scrambled eggs. I used spinach only. A big hit here. It was a very large serving for two. I will definitely make this again. Very fast to prepare.
this was aaaaaaamazing. The eggs took a little longer than 5 minutes, and I had the heat a little higher, but it came out amazing. We put it on top of toast and it really hit the spot.
I’m glad you loved it, Jane! Thank you so much for sharing.
Love your Brussels sprouts recipe, https://cookieandkate.com/perfect-roasted-brussels-sprouts-recipe/
You mention they can be mixed in to these eggs. When would you recommend? In the skillet or just after? And would you just add in or replace something like the sun-dried tomato?
Hi Tim! I would recommend mixing them in when you mix the goat cheese and other ingredients. Let me know what you think!
Great recipe. Easy Breezy
I’m glad you enjoyed it, Dede!
Hi! I love goat cheese and this recipe seems fabulous. I had a clarification question: why do we rinse the sundried-tomatoes? Seems to me the little olive oil would be fine. Thank you in advance for the response!
Hi NS! Great question. Rinsing them under running water to get rid of any excess salt that may have been used to preserve them.
I made this with precooked shredded chicken, spinach, basil, garlic, everything but the bagel seasoning, salt, pepper, onion, and precooked hash browned potatoes. The goat cheese addition is *chef’s kiss* soooo good. Biscuit with all the butter on the side and boom, amazing breakfast. I’m so stinking full and happy right now. Thank you for sharing this! I want to try the sun-dried tomatoes next time. I didn’t look hard enough at the ingredients so I didn’t grab any and by the time I got back home I didn’t want to go back to the store at 4:15 am
Also, I make recipes from the internet constantly but have never made a comment until now. So you should feel very special
I made with 8 egg whites, and the recipe was both decadent and delicious. I will definitely be saving this one to make again. I love all the flavors- the finished product tasted so fresh! Perfect for serving vegetarian friends! :D
Scrambled eggs with spinach has been a frequent weekend breakfast for years. But adding goat cheese, sundried tomatoes, and scallions really takes it to the next level! I love the creamy tang it gives.
What a lovely spin on scrambled eggs! I added some bacon because I had it to use up. Very decadent. Thanks for the great recipe! Very easy to follow!
You’re welcome, Jennifer! I appreciate your review.
So delicious! This version of scrambled eggs has become a breakfast staple.
I’m glad you loved it, Monika! Thank you for your review.
I made this last night and it was SO YUMMY!! I used regular sun-dried tomatoes because I prefer them to the marinated ones, and I omitted the scallions but it was delicious!! I am a big fan of all your recipes and your cookbook!!
I’m happy you loved it, Liz! Thanks for sharing.
Soooo good! I reduced the proportions for a single serving (2 eggs) and used chopped chives and basil from my garden. So creamy and flavourful! Left out the green onions/sun dried tomatoes as I didn’t have any on hand.
I’m glad you were still able to enjoy it, Kerri!
Soooo delicious. I didn’t have green onion or sun dried tomato but used fresh tomato on the side. Definitely making all the time!
I love it! I’m glad you are going to make these eggs again, Ashley.
Good recipe! Next time I make this I’ll probably use half as much goat cheese – I just felt like there was too much. I omitted the sun-dried tomatoes since I’m not a big fan of tomatoes. I LOVED the addition of the green onions – they added a little bit of crunch and a great pop of flavor.
Thank you for your feedback, Kati! That’s a great way to adjust to your taste. I appreciate your review.
Thank you for this recipe!
Simple, quick & it finally gave me a reason to cook with goat cheese. I’ve ordered dishes with it but I’ve always keep feta on hand & with grocery prices soaring i tend to buy what I know. I will be buying it more often. Loved this recipe very much!
I’m happy to hear that, Currer! Thank you for your review.
Added white mushrooms with the spinach in the skillet and then topped it all off with a little fresh basil from my garden and it was STELLAR ✨thank you!
You’re welcome, Olivia! I appreciate your review.
We also added fresh minced rosemary in with the green onions and goat cheese, and topped with a healthy pinch of chopped mint that we had on hand. Served alongside an herbed balsamic greens salad and fresh sourdough for a family brunch and it was a win! Quick and easy- will make again!
I’m excited you enjoyed it, Dillon! Thank you for your review.