ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scrambled Egg and Cheese Melts

Photo: Andrew McCaul; Styling: Lynn Miller
Prep time 10 mins
Cook time 10 mins
Yield Serves 4


  • 1 24-inch baguette, cut into four pieces, each piece sliced in half lengthwise
  • 8 large eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 4 slices bacon, chopped
  • 1/2 cup shredded Cheddar
  • 4 scallions, white and light green parts only, thinly sliced

Nutrition Information

  • calories 567
  • fat 26 g
  • satfat 10 g
  • protein 31 g
  • carbohydrate 54 g
  • fiber 2 g
  • cholesterol 464 mg
  • sodium 1383 mg

How to Make It

  1. Preheat broiler to high. Place baguette halves, cut sides up, on a large, rimmed baking sheet. Whisk together eggs, half-and-half and salt in a large bowl.

  2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Let bacon cool; crumble. Drain off all but 1 Tbsp. fat. Add egg mixture to skillet and cook, pushing and turning eggs with a big, flexible spatula so they form large curds, until moist but solid, 2 to 3 minutes.

  3. Spoon eggs onto baguette. Top with reserved bacon, cheese and scallions. Broil until cheese has melted, 1 to 2 minutes. Serve immediately.