Cream Cheese Scrambled Eggs 309cals Per Serve
Indulge in the creamy decadence of these Cream Cheese Scrambled Eggs, a quick and satisfying breakfast that’s as comforting as it is irresistible. Ready in just 10 minutes, this recipe combines fluffy, perfectly cooked eggs with velvety pockets of melted cream cheese for a rich and luxurious texture. A touch of milk adds extra creaminess, while a hint of salt and pepper enhances the natural flavors. Cooked gently in butter, these scrambled eggs come together effortlessly, ensuring every bite is soft and tender. Topped with a sprinkle of fresh chives for a pop of brightness, this low-carb, high-protein dish is both gourmet and approachable, with each serving at just 309 calories. Whether you’re kickstarting your morning or enjoying a cozy brunch, these scrambled eggs are an easy yet elevated choice for any occasion.
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Recipe Information
Ingredients
- 4 large Eggs
- 60 grams Cream cheese
- 10 grams Butter
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Chives (optional, chopped)
Instructions
In a medium-sized mixing bowl, crack the eggs and beat them gently with a whisk or fork until the yolks and whites are fully combined.
Add the milk, salt, and black pepper to the eggs and whisk until the mixture is smooth.
Cut the cream cheese into small cubes, approximately 1 cm in size, and set aside.
Heat a non-stick skillet over low-medium heat and add the butter, allowing it to melt and coat the pan evenly.
Pour the egg mixture into the skillet and let it sit undisturbed for 10-15 seconds until it starts to set around the edges.
Using a spatula, gently push the eggs from the edges toward the center of the pan, creating soft folds. Continue this process slowly, allowing the uncooked egg to flow to the edges.
When the eggs are about 80% cooked and still slightly runny, scatter the cream cheese cubes evenly over the eggs.
Continue cooking gently, folding the eggs over the cream cheese until the eggs are fully cooked but still soft and creamy. Avoid overcooking to maintain the texture.
Remove the skillet from the heat and immediately transfer the scrambled eggs to serving plates.
Garnish with chopped chives if desired, and serve warm.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
