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

Libbie Seuss, Memphis, Tennessee
Recipe by Southern Living January 2005

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Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 4 ingredients.

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  • 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.

Chef's Notes

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

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