My mother-in-law introduced me to this scrambled eggs with cream cheese recipe, and now it's my kids' favorite breakfast. They really love it. —Jacque Hunt, Heyburn, Idaho
Scrambled Eggs with Cream Cheese
Scrambled Eggs with Cream Cheese Tips
How should you store scrambled eggs with cream cheese?
Like other scrambled egg recipes, you can store scrambled eggs for up to three to four days in an airtight container in the fridge.
What else can you mix into these scrambled eggs with cream cheese?
Try mixing in some fresh veggies, crumbled sausage or breakfast potatoes.
How can you serve scrambled eggs with cream cheese?
Scrambled eggs are so versatile! Pair with a side of toast, breakfast sausage or fruit salad with a tall glass of OJ. Or try making scrambled egg bruschetta, wraps or breakfast tacos to switch things up.—Christina Herbst, Taste Recipes Assistant Digital Editor
Scrambled Eggs with Cream Cheese
Prep Time
5 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 3 ounces cream cheese, softened
- 2 tablespoons half-and-half cream
- 8 large eggs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon lemon-pepper seasoning
- 1/8 teaspoon salt
- 1/2 cup crumbled cooked bacon
- 2 tablespoons butter
- Minced chives, optional
Directions
- In a small bowl, beat cream cheese and cream until smooth. Beat in eggs, Parmesan cheese, lemon pepper and salt. Stir in bacon.
- In a large skillet, melt butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Garnish with chives if desired.
Nutrition Facts
3/4 cup: 362 calories, 28g fat (14g saturated fat), 483mg cholesterol, 954mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 23g protein.
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