Loaded Scrambled Eggies with Cream Cheese
Start your mornings with a burst of flavor and indulgence by whipping up these Loaded Scrambled Eggies with Cream Cheese! This creamy, cheesy breakfast dish takes classic scrambled eggs to the next level, featuring perfectly fluffy eggs paired with tangy cubes of cream cheese that melt into velvety perfection. Tossed with sautéed bell peppers, juicy cherry tomatoes, and fresh green onions, this recipe delivers a symphony of textures and flavors in every bite. Topped with gooey shredded cheddar and a sprinkle of fresh parsley, these eggs are not only visually stunning but also packed with nutrients. Ready in just 20 minutes and perfect for two, this hearty and satisfying dish is ideal for a leisurely weekend brunch or an elevated weekday breakfast. Serve it with buttery toast or a side of crispy bacon for a complete meal that will leave everyone raving. Keywords: creamy scrambled eggs, cream cheese eggs, loaded scrambled eggs, brunch recipes, quick breakfast ideas.
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Recipe Information
Ingredients
- 6 large eggs
- 60 grams cream cheese
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 medium, diced bell pepper (any color)
- 3 stalks, sliced green onions
- 8 halved cherry tomatoes
- 60 grams shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon, chopped (optional) fresh parsley
Instructions
Crack the eggs into a large mixing bowl and whisk them together with the milk, salt, and black pepper until the mixture is smooth and slightly foamy.
Dice the bell pepper into small pieces, slice the green onions, and halve the cherry tomatoes. Set them aside.
Cut the cream cheese into small cubes and set it aside as well.
Heat a nonstick skillet over medium heat and add the butter, allowing it to melt and evenly coat the pan.
Once the butter is melted, add the diced bell peppers to the pan. Sauté for 2-3 minutes until slightly softened.
Add the cherry tomatoes and most of the sliced green onions (reserve a small amount for garnish). Cook for another 1-2 minutes, stirring occasionally.
Pour the whisked eggs into the skillet over the sautéed vegetables. Let the eggs begin to set for a few seconds, then gently stir with a spatula, folding the eggs inward.
Add the cream cheese cubes to the eggs, folding them gently into the mixture. Continue gently stirring and folding the eggs until they are soft and creamy, about 2-3 minutes. Avoid overcooking.
Once the eggs are just set, sprinkle the shredded cheddar cheese over the top and fold it into the eggs until melted and incorporated.
Remove the skillet from heat immediately to prevent overcooking. Taste and adjust seasoning, adding more salt or black pepper if needed.
Plate the scrambled eggs and garnish with the reserved green onions and chopped parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 12.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 755 mg | 58% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1120 mg | 24% | |
*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.
