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Scrambled Eggs with Cream Cheese

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

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 Recipe photo by Taste of Home

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

  1. In a small bowl, beat cream cheese and cream until smooth. Beat in eggs, Parmesan cheese, lemon pepper and salt. Stir in bacon.
  2. 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.

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 of Home Assistant Digital Editor

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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