Rich Cream Cheese Scrambled Eggs

"Makes a nice breakfast with fruit and breakfast meat. From Southern Living."
 
Download
photo by BecR2400 photo by BecR2400
photo by BecR2400
Ready In:
16mins
Ingredients:
8
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Whisk together first 4 ingredients.
  • 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.
  • 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.
  • 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.
  • Sausage-Egg Soft Tacos:.
  • Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeño 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Excellent! Made one batch with fresh basil and they were to die for, if you like basil. Made another batch plain, and everyone loved them. Made a third batch to be used in taquitos along with sausage, potato, and cheese. Best taquitos ever! I love this recipe! Thanks for sharing!
     
  2. This was real good. I love the cheesy flavor. I didn't add the basil. Next time i think i will mix the cream cheese in the eggs before scrambling. yum
     
  3. I threw this together for supper tonight, without seeing the recipe. For one (large) serve I melted a little butter in a skillet over medium heat and tossed in three free-range eggs, a couple of slurps of low-fat milk, around ten fresh basil leaves, a mini tub of lite cream cheese, one chopped vine-ripened tomato, sea salt & freshly ground black pepper, blended everything together and stirred from time to time until it was cooked to my liking. I had it on freshly buttered whole-grain toast. Delicious!
     
  4. Very delicious! I misplaced my old favorite recipe for cream cheese scrambled eggs, and am happy to find this one posted here on the zaar. Made a few changes: reduced the amount of milk by about half (I used cream), used only 6 eggs, and subbed chopped green onion for the basil (as that was what I had on hand---sauteed the green onion in butter to soften, then added the eggs). Served with buttered rye toast and breakfast links. I think my original recipe had diced cooked bacon added to the eggs. Thanks for a keeper. Becky
     
  5. I made these shortly after this issue of Southern Living came out. Delicious!
     
Advertisement

Tweaks

  1. Very delicious! I misplaced my old favorite recipe for cream cheese scrambled eggs, and am happy to find this one posted here on the zaar. Made a few changes: reduced the amount of milk by about half (I used cream), used only 6 eggs, and subbed chopped green onion for the basil (as that was what I had on hand---sauteed the green onion in butter to soften, then added the eggs). Served with buttered rye toast and breakfast links. I think my original recipe had diced cooked bacon added to the eggs. Thanks for a keeper. Becky
     

RECIPE SUBMITTED BY

<p>I am a wife, mother and nurse. I have 2 boys born in 2002 and 2003. I love to cook and try to make something new at least once a week.The picture is my little boy Luke taking pictures of his dinner like mommy. I have really enjoyed posting pictures and will try to improve and do it more often. <br /><img src=http://i37.photobucket.com/albums/e78/lmillerrn/LukeSamDad.jpg/IMG alt= /> <img src=http://i37.photobucket.com/albums/e78/lmillerrn/engagementpicture.jpg/IMG alt= /> <br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image /> <br />[IMG]http://i37.photobucket.com/albums/e78/lmillerrn/FemCrewnamescomplete.jpg[/IMG] <br /><br /><a href=http://photobucket.com target=_blank><img src=http://i37.photobucket.com/albums/e78/lmillerrn/FemCrewnamescomplete.jpg border=0 alt=Photo /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes