Scrambled Eggs with CCB
Enjoy for breakfast, lunch or dinner!
1⁄3 cup milk
3 tbspCCB Dip Mix
1 cup low-fat grated cheese, any kind
1 tbsp butter
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- In a mixing bowl, whisk eggs, milk and CCB Dip Mix. Stir in cheese.
- In a large frying pan melt butter over medium heat. Add eggs to pan.
- As mixture begins to set, gently move a Corner Spatula across the bottom and sides of pan to form large, moist “curds.” Cook until eggs are done, but still moist. Season with Black Pepper and Sea Salt.
Per serving: Calories 260, Fat 17 g (Saturated 7 g, Trans 0.1 g), Cholesterol 505 mg, Sodium 530 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 1 g), Protein 22 g.
Serve on a bagel or English muffin, inside a warm croissant, or with Cheddar Herb & Garlic Biscuits.