Cream Cheese Scrambled Eggs Food

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• Crack all the eggs into a bowl,add milk, and wisk until smooth.
• Heat ungreased frying pan on stove.
• Pour egg mixture into frying pan.
• Stir occasionally on high heat until eggs are cooked 2/3 the way.
• Add cheeses (cream cheese included) salt, and pepper.
• Cook until consistancy desired.
• Serve and enjoy!

CREAMY MAKE AHEAD SCRAMBLED EGGS FOR A CROWD

Steps:

• In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne.) Make sure you have a big blender! Mine went over the 4 cup capacity at around 20 eggs and then I was too scared to add more so I just whisked them in. You could of course just skip blending and whisk them all in a bowl. Whatever sounds easier to you!
• Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat. When it is nice and hot, pour in the egg mixture. Lower the heat to medium-low. You have to cook eggs sloooow.
• Use a spatula to occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set.
• Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy creamy eggs.
• When the eggs have cooked (cooked meaning you're ok sneaking a bite) but are still quite wet, add the eggs to a crock pot and turn the crock pot to warm. (If there is no warm setting, the low setting will do.) Put the lid on.
• Stir the eggs every hour or so. You can keep them warm in the crock pot for about 4-5 hours. If you leave them in too long eventually they will become rubbery, so it's best to eat them within 4-5 hours.
• When serving, top with cheddar cheese and green onions.

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE

Steps:

• Gather the ingredients.
• Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.
• Add the chunks of cream cheese to the beaten eggs.
• Add the butter to a large nonstick pan and place over medium-high heat. Have a rubber or silicone spatula ready.
• When the butter just begins to foam, add the egg mixture. If you hear a sizzle when the eggs hit the pan, the pan is too hot; reduce the heat.
• Wait a few seconds for the egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow the raw egg to flow onto the hot surface.
• When about 1/2 to 3/4 of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula.
• Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.
• Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

FLUFFY CREAM CHEESE EGGS

Steps:

• In a small bowl, beat cream cheese & half-and-half until smooth.
• Beat in the eggs, Parmesan cheese & lemon pepper, then stir in the bacon bits.
• In a large skillet, melt butter, then add egg mixture.
• Cook & stir over medium heat until eggs are completely set.

HERB CREAM CHEESE SCRAMBLED EGGS

Steps:

• Beat the eggs and milk in a bowl and add black pepper.
• Heat olive oil spread in a frying pan and add egg mixture.
• Sir constantly until egg is set but still soft.
• Remove pan from heat and stir in cream cheese, herbs and pepper.
• Serve on the toasted bread.

CREAMY SCRAMBLED EGGS WITH BACON

Steps:

• Heat oven to 400ºF.
• Place wire cooling rack in foil-lined shallow pan; spray with cooking spray. Mix first 2 ingredients in shallow dish. Add bacon, 1 slice at a time, turning to evenly coat both sides of each slice. Place on wire rack. Bake 20 min. or until crisp and golden brown.
• Meanwhile, beat cream cheese spread and eggs with whisk until blended. After bacon has baked 15 min., add egg mixture to medium skillet sprayed with cooking spray; cook on medium heat 4 to 5 min. or until set, stirring occasionally.
• Serve eggs with bacon.

SAVORY SCRAMBLED EGGS RECIPE

Steps:

• Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally.
• Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.

CREAM CHEESE SCRAMBLED EGGS, 309CALS PER SERVE

Steps:

• Whip the eggs up, add salt and pepper and add milk and the cream cheese.
• Pour into frying pan with the oil and keep stirring.
• Add the chives. Always stirring.
• The constant movement keeps them fluffy.

SCRAMBLED EGGS WITH CREAM CHEESE

Steps:

• Melt butter in large skillet over medium heat. Meanwhile, beat eggs, cream cheese and Miracle Whip with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally. Top with Kosher salt and pepper.
• For a brunch wrap, top a flour tortilla with spring lettuce mix, 1/4 cup scrambled eggs and gorgonzola cheese (or cheese of your choice). Serve warm.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

CREAMY SCRAMBLED EGGS WITH SPINACH

Steps:

• Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
• Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.