Once you make these delightfully light and creamy sour cream scrambled eggs, you will never want them any other way! This super easy recipe is perfect for busy mornings when you want a hearty breakfast without sacrificing time or flavor!

Ingredients 6 large eggs 3 tablespoon butter (divided into 3 portions, 1 tablespoon each) ½ teaspoon salt 3 tablespoon sour cream  ½ tablespoon chives (optional - fresh, chopped) ¼ cup cheddar cheese (optional - grated)

Whisk. In a mixing bowl, whisk the eggs until light, fluffy, and frothy.

Whisk. In a mixing bowl, whisk the eggs until light, fluffy, and frothy.

Whisk.Then, whisk in ½ a teaspoon of salt, 3  tablespoons of sour cream, and the optional ½ tablespoon of chives. Do  not add pepper at this time.

Whisk.Then, whisk in ½ a teaspoon of salt, 3  tablespoons of sour cream, and the optional ½ tablespoon of chives. Do  not add pepper at this time.

Pour. Heat a skillet over medium heat. Then, pour the egg mixture directly into the middle of the skillet and add 1 tablespoon of butter.

Cook. Using a spatula, gently slide the eggs across the  bottom of the skillet. Move the cooked egg portions so that they are  folded up on one side and the uncooked portions can fill the cleared space in your skillet.

Scramble. About halfway through the  cooking process while the eggs are still semi-solid, add in 1 more  tablespoon of butter. Continue moving the eggs around as they firm up.  When the eggs are almost finished and they start to look like scrambled  eggs, add the final 1 tablespoon of butter.

Serve. Remove the eggs from heat, top them with the optional ¼ cup of cheddar cheese if desired, and serve immediately.

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Also try my: Sausage Hash Brown Breakfast Casserole