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Plate of Scrambled Eggs with Cream Cheese garnished with chopped chives, with a bowl of strawberries and a glass of orange juice in the background.

Scrambled Eggs with Cream Cheese

Mandy Applegate
Scrambled Eggs with Cream Cheese are my go-to when I want fancier scrambled eggs without extra work. The cream cheese melts into soft, fluffy egg curds, creating a rich smoothness in every bite. I make these for weekend breakfasts, family gatherings, and holiday brunches because they're comforting and quick. They're best served fresh and stay fresh in the fridge for up to 3 to 4 days.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 387 kcal

Ingredients
 
 

  • 4 eggs large
  • 2 egg yolks large optional
  • 4 tablespoons heavy Cream
  • 2 tablespoons cream cheese
  • 1 tablespoon unsalted butter
  • 2 teaspoons chives finely chopped
  • Salt and pepper to taste

Instructions
 

  • In a bowl, whisk together the eggs, egg yolks (if using), heavy cream, and cream cheese. Let the mixture sit at room temperature for 15–20 minutes to take the chill off.
    4 eggs, 2 egg yolks large, 4 tablespoons heavy Cream, 2 tablespoons cream cheese
  • Whisk the mixture thoroughly until smooth. Don’t worry if some cream cheese bits remain—they’ll melt into the eggs while cooking.
  • Heat a nonstick skillet over medium-low heat and melt the butter. Pour in the egg mixture.
    1 tablespoon unsalted butter
  • Using a rubber spatula, gently stir the eggs, sweeping the bottom and sides of the skillet. Move the cooked portions around so the uncooked eggs can flow underneath.
  • Continue stirring until soft curds form and no liquid remains. Remove from heat while the eggs are still creamy.
  • Transfer to plates right away to avoid overcooking. Season with salt and pepper, then top with chopped chives.
    2 teaspoons chives, Salt and pepper

Notes

Master perfectly creamy scrambled eggs with these simple tips and expert tricks.
  • Let the mixture rest: Bringing the egg mixture to room temperature before cooking helps the eggs cook more gently and evenly, preventing rubbery curds.
  • Don't overmix the cream cheese: Leaving some small bits of cream cheese in the mixture creates delicious pockets of tanginess when they melt during cooking.
  • Use medium-low heat: High heat will overcook the eggs too quickly. Low and slow is the secret to soft, creamy scrambled eggs with a luxurious texture.
  • Pull them off early: Remove the eggs from the heat when they're still slightly wet and glossy. They'll continue cooking from residual heat and will be perfectly creamy by the time you plate them.
  • Add the chives at the end: Sprinkling fresh chives on top after cooking preserves their bright color and fresh flavor instead of wilting them in the hot eggs.
  • Reheat gently for leftovers: If reheating, use low heat with a small pat of butter to restore creaminess, since high heat will make the eggs rubbery and dry.

Nutrition

Calories: 387kcalCarbohydrates: 3gProtein: 16gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 585mgSodium: 188mgPotassium: 193mgFiber: 0.03gSugar: 2gVitamin A: 1589IUVitamin C: 1mgCalcium: 109mgIron: 2mg
Keyword Scrambled Eggs with Cream Cheese
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