Cream Cheese Scrambled Eggs – a delicious recipe with eggs, milk, salt, pepper, butter, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk together first 4 ingredients.
2
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
3
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
4
Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
5
Sausage-Egg Soft Tacos:.
6
Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeno pepper for chopped basil. Sprinkle 6 (8-inch) flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce) package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.
411
kcal
Calories
32
g
Fat
4
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Cream Cheese Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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