Philly Scrambled Eggs
Transform your breakfast game with these rich and flavorful Philly Scrambled Eggs! This quick and easy recipe combines creamy scrambled eggs with sautéed green bell peppers, onions, and the indulgent addition of cream cheese and shredded provolone or mozzarella. Perfectly seasoned and cooked to soft, velvety curds, these eggs capture the essence of a Philadelphia-style comfort breakfast. With just 10 minutes of prep and 10 minutes of cook time, this dish is an ideal choice for busy mornings or a cozy weekend treat. Serve these cheesy, veggie-packed scrambled eggs on their own or pair them with toast for a satisfying meal that’s bursting with flavor.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 tablespoons cream cheese
- 1 piece green bell pepper, diced
- 0.5 piece onion, diced
- 2 tablespoons butter
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.5 cups shredded provolone or mozzarella cheese
- 2 tablespoons milk or heavy cream
Instructions
Crack the eggs into a medium mixing bowl. Add milk (or heavy cream), salt, and ground black pepper. Whisk well until the mixture is fully combined and slightly frothy.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, add the diced onion and green bell pepper. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
Remove the cooked vegetables from the skillet and set them aside on a plate.
Lower the heat to medium-low and add the remaining 1 tablespoon of butter to the skillet. Let it melt and coat the pan.
Pour the whisked eggs into the skillet. Let the eggs sit undisturbed for about 20 seconds until the edges just begin to set.
Using a rubber spatula, gently push the eggs from the edges to the center, allowing the uncooked liquid to flow to the edges. Continue this process gently to form soft curds.
When the eggs are about halfway cooked but still loose, stir in the sautéed vegetables, cream cheese, and shredded provolone (or mozzarella) cheese.
Continue gently folding the mixture until the eggs are fully set but still moist and creamy. Avoid overcooking as this can lead to dry eggs.
Remove the skillet from the heat and give the scrambled eggs one final gentle stir.
Serve immediately while warm. Enjoy your flavorful and creamy Philly Scrambled Eggs!
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 697 mg | 54% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 946 mg | 20% | |
*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.
