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

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:

tinatinagirll's Review

February 21, 2012

Kobrien07's Review

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

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.