Cream Cheese Scrambled Eggs

It’s national egg month, and in honor of that I made Cream Cheese Scrambled Eggs for Brunch today. I may be the pickiest egg eater on the planet, aside from eggs that are included in a recipe, I’ll only eat Scrambled Eggs, and I have to be the one to cook them. I like my eggs dry, and in itty bitty pieces. I have tried to eat them out before, but people look at you weird when you order your eggs dry and burnt, and they are just never done enough for me. So, I just cook my own and eat them at home :)

To begin, I add my eggs to a bowl. Now, the standard 4 egg recipe is at the end of the post, I am using 5 eggs here because that’s the amount I needed for Brunch today.

Add your milk – I don’t measure mine out, I just pour it in until it looks like enough.

I have a bit of butter melting in the skillet, over medium heat, then pour in the eggs. Sprinkle them with Salt (preference) and pepper, and just when they start to firm up:

Add the cream cheese. Now, this is where I really veer off from many people. I like my eggs to be in itty bitty pieces, not big chunks. I stir continuously from this point until they are in pieces to ensure they are how I like them. I really want my eggs dry, and to get dry enough, they have to be small pieces. If you like your eggs to be moist, don’t stir.

Using a wooden spoon is nice for stirring the eggs. You don’t want them to stick to the bottom and burn.

This is where I plate the eggs for the kids – they like theirs in bigger pieces and moister than I like mine. I continue cooking mine…

Finally, they are done! This is a saucer sized plate, and probably just one egg in a million pieces – perfection for me :)


Cream Cheese Scrambled Eggs
Prep time
Cook time
Total time
Recipe type: Eggs
Serves: 4
  • 4 large eggs
  • ⅛ cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
  • 1 (3-ounce) package cream cheese, cut into cubes
  1. Melt butter in large non-stick skillet over medium heat
  2. Mix eggs and milk and pour into skillet
  3. Sprinkle pepper and salt on top
  4. Add cream cheese just as eggs start to firm slightly
  5. Stir continuously for small pieces of egg, less frequently for larger chunks
  6. Remove from heat and plate when eggs reach your desired level of done.
  7. Feel free to add in any other cheese (Cheddar – YUM) or cooked breakfast meat (Sausage, Bacon, Ham, etc).

6 Comments to "Cream Cheese Scrambled Eggs"

  1. Katie's Gravatar Katie
    January 15, 2013 - 9:14 am | Permalink

    I thought I was the only one who liked my eggs dry and burnt. Also, I love cream cheese in my omelets but have never tried in scrambled eggs before. Thanks for sharing!

  2. January 15, 2013 - 11:37 pm | Permalink

    Have never tried cream cheese in my eggs but I like them dry and crumbled too :) I use a whisk instead of a wooden spoon, skip the milk, and put grated chedder on top when its done,

  3. January 21, 2013 - 9:33 pm | Permalink

    Scrambled eggs with cream cheese are the best =)

  4. January 22, 2013 - 8:40 am | Permalink

    I’ve never thought to add that before, but wow it looks good!!!!

  5. Nate Dawg's Gravatar Nate Dawg
    November 29, 2013 - 4:23 pm | Permalink

    I thought I was the only one who liked them and cooked them this way. I dont necessarily like them “dry,” I like them super mushy but with no residual water that leaks out from under the eggs onto the plate. My dad makes them almost exactly like this article and Ive always loved them.

    Good article.

Thanks for taking the time to leave a comment!

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