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+ servings
egg on a plate and in the skillet

Sour Cream and Green Onion Scrambled Eggs

Course Breakfast
Cuisine American
Keyword Breakfast, Eggs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 people


  • 8 large eggs
  • 1 ¼ cup whole milk
  • 2 tbsp sour cream
  • ¼ cup shaved or shredded Parmesan cheese
  • 3 tbsp sliced green onion
  • 1 tbsp butter
  • ½ tsp salt
  • ½ tsp black pepper


  • Crack eggs into a medium mixing bowl. Add milk, sour cream, salt, and pepper. Whisk till combined and pale yellow. There should be a few air bubbles formed on the surface from whisking.
  • In a medium rimmed skillet, heat butter over medium-low heat. Add the eggs and sprinkle green onions on top.
  • Allow sides of the eggs to loosely set and pull in the sides to form the scrambled eggs.
  • When eggs are about half done (still runny, but forming solids), add the Parmesan to the eggs. Keep pulling in the sides of the eggs till eggs are set and cheese is partially melted.
  • Remove from heat, serve, and enjoy with a glass of milk and buttered toast.