Prep Time
10 Mins
Cook Time
6 Mins
Makes 4 to 6 servings

Serve scrambled eggs with cream cheese for a delicious twist on this traditional breakfast dish.  Chopped fresh basil adds an aromatic note as well.

How to Make It

Step 1

Whisk together first 4 ingredients.

Step 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.

Step 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.

Step 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.

Step 5

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.

Chef's Notes

We used a heat-resistant spatula in preparing the eggs. A turning spatula will work too.

Ratings & Reviews

karenfar's Review

January 01, 2015

katiebakes's Review

March 24, 2013
I'm not a fan of plain scrambled eggs, but I love these! Normally I half the recipe and use 2-ounces of cream cheese. I've never used the basil and don't really like the way it sounds.

Kobrien07's Review

May 13, 2012
These eggs are great even when using egg beaters, whites and low-fat cream cheese!

tinatinagirll's Review

February 21, 2012

ChelleyBones's Review

January 30, 2011
Such a great twist on boring plain scrambled eggs. Rich, smooth, and creamy. Makes for a very filling breakfast when paired with Yukon Gold Potatoes Sauteed in Butter. Yummy! Check out my blog at: