Cracker Barrel scrambled eggs are beaten with shredded cheddar, sour cream and crumbled bacon, then cooked in butter in 20 minutes. That makes this Cracker Barrel scrambled eggs recipe a solid option for a holiday breakfast, a weekend brunch or feeding guests.
Everything gets stirred into the raw egg before it goes near the pan, and that order is the step that matters. Sour cream folded in at the end just sits on top in streaks. Blended into the beaten egg first, it coats every curd and keeps them soft as they set.
This version comes from Cracker Barrel’s own cookbook, Old Fashioned Country Cooking, rather than someone reverse engineering the plate. That is why it is closer to an unfolded omelet than to plain diner eggs. Most copycat scrambled egg recipes stop at milk and butter, and milk is exactly what this one leaves out.
Cracker Barrel Scrambled Eggs
Course: BreakfastCuisine: AmericanDifficulty: Easy3
servings10
minutes10
minutes427
kcalBeaten eggs blended with cheddar, sour cream and crumbled bacon, then cooked slowly in butter and stirred gently until just set. A rich, creamy scramble from Cracker Barrel’s own cookbook.
Ingredients
6 eggs
1/3 cup cheddar cheese, shredded
1/3 cup sour cream
8 slices bacon, cooked and crumbled
2 tablespoons butter
Salt and pepper, to taste
Directions
- Beat the eggs:Beat the eggs with a fork in a large bowl until well beaten and no streaks of white remain.
- Blend in the add ins:Stir the shredded cheddar, sour cream, salt, pepper and crumbled bacon into the beaten eggs. Set the bowl aside.
- Cook the eggs:Heat the butter in a large skillet over medium heat. Pour in the egg mixture and let it sit for a few seconds before you touch it.
- Stir and serve:Stir gently with a spoon as the eggs cook, continuing until they are just set. Serve straight away.
FAQs
What makes these Cracker Barrel scrambled eggs “special”?
Three things go into the raw egg before it hits the pan: shredded cheddar, sour cream and crumbled bacon. The recipe comes from Cracker Barrel’s own cookbook, Old Fashioned Country Cooking. The sour cream is the part people fixate on, and it is what the recipe is known for online.
Why use sour cream in scrambled eggs instead of milk?
Milk waters eggs down and dilutes the taste, a habit that started as a way to stretch fewer eggs further. Sour cream adds fat instead of water, so the curds stay soft rather than weeping in the pan. Half a tablespoon per egg is the usual ratio for cream or sour cream, and this recipe runs closer to a full tablespoon.
Why are my scrambled eggs watery or rubbery?
Salt starts pulling moisture out of food as soon as it hits, which is why some cooks hold it back until the end. Cooking too long or over high heat is what turns eggs hard, while low heat keeps them soft and even. Keep the pan at medium, stir gently, and take them off while they still look slightly underdone.
Can you make these ahead for a crowd?
Yes, and the same cook published a tested method for it. Scramble the eggs, spread them in a greased baking dish, sprinkle the cheese on top, then cover tightly and refrigerate overnight. Bake uncovered at 300F for 15 to 20 minutes until the cheese melts and the eggs are hot through.
Does the cheddar you use matter?
Shred it from a block, since bagged cheese contains cellulose that stops it melting properly. Let it come to room temperature first, because cold cheese makes the eggs cook unevenly. Cheddar is what the recipe calls for, but any good melter works.
