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.


Add 1/8 cup milk


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).

These are a few items I find helpful in my own kitchen when preparing this recipe:

 Emson EZCracker Handheld Egg Cracker/Separator OXO Good Grips 3-Piece Mixing Bowl Set OXO Good Grips 11-Inch Balloon Whisk T-fal A91082 Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black OXO Good Grips Nylon Flexible Turner, Black Earth’s Natural Alternative Wheat Straw Fiber, Bagasse (Sugarcane) Tree Free 6

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Cream Cheese Scrambled Eggs
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11 thoughts on “Cream Cheese Scrambled Eggs

  1. 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.

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  6. 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!

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