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.
Nutrition Facts : Calories 362 calories, Fat 28g fat (14g saturated fat), Cholesterol 483mg cholesterol, Sodium 954mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
CREAM CHEESE SCRAMBLED EGGS
Make and share this Cream Cheese Scrambled Eggs recipe from Food.com.
Provided by Miss Maddie
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 210.5, Fat 15.2, SaturatedFat 6.6, Cholesterol 389.1, Sodium 231.2, Carbohydrate 1.1, Sugar 0.6, Protein 16.4
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
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.
Nutrition Facts : Calories 348 kcal, Carbohydrate 3 g, Cholesterol 431 mg, Fiber 0 g, Protein 15 g, SaturatedFat 16 g, Sodium 390 mg, Sugar 1 g, Fat 31 g, ServingSize 2, UnsaturatedFat 0 g
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
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.
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
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.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
SCRAMBLED EGGS FRAICHE
This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.
Provided by TnM
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
- Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
CREAMY COTTAGE CHEESE SCRAMBLED EGGS
A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.
Provided by Kitchen Kitty
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
- Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g
SCRAMBLED EGGS WITH CHEDDAR CHEESE AND ONIONS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.
CREAM CHEESE AND SCALLION SCRAMBLED EGGS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
HERB CREAM CHEESE SCRAMBLED EGGS
Low GL scrambled eggs. I'll use a light cream cheese and egg whites. For the herbs I like chives, parsley and a little oregano. Serve this on toasted Rye or a Multigrain bread.
Provided by kelly in TO
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 283.6, Fat 16.9, SaturatedFat 7.2, Cholesterol 443.2, Sodium 368.1, Carbohydrate 15.2, Fiber 0.6, Sugar 1.9, Protein 16.6
SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Wheat/Gluten-Free Cream Cheese Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
SCRAMBLED EGGS WITH CREAM CHEESE
Steps:
- In a small bowl, whisk the egg substitute, onion and pepper. In a small nonstick skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.
Nutrition Facts : Calories 107 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 423mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
HERB & CHEESE SCRAMBLED EGGS
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Make and share this Scrambled Eggs With Lox and Cream Cheese recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend.
- Melt butter in large nonstick skillet over medium-high heat.
- Add eggs.
- Using wooden spoon, stir until eggs are almost set, about 5 minutes.
- Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter.
- Sprinkle with chives, if desired, and serve.
Nutrition Facts : Calories 363, Fat 30.1, SaturatedFat 15.3, Cholesterol 486.4, Sodium 1053.6, Carbohydrate 1.8, Sugar 0.8, Protein 20.7
SAVORY SCRAMBLED EGGS RECIPE
Make an ordinary scrambled eggs recipe extraordinary when cream cheese is added. This Savory Scrambled Eggs Recipe features a unique flavor for the morning.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 305 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Cream Cheese Chive Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
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.
CREAMY SCRAMBLED EGGS WITH SPINACH
Categories Egg Breakfast Brunch Sauté Quick & Easy Cream Cheese Spinach Tarragon Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
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.
FLUFFY CREAM CHEESE EGGS
Make and share this Fluffy Cream Cheese Eggs recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 9m
Yield 4 serving(s)
Number Of Ingredients 7
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.
THE SECRET TO FLUFFY SCRAMBLED EGGS
In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Provided by Edible Times
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
- Whisk eggs with salt until completely combined and very foamy.
- Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g
CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS
My grandkids love to have this for breakfast when they're here. It's simple and you can add meats, veggies, cheese, salsa, or anything that you like. From "What's For Breakfast?" by Mary Ann Bauer.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until smooth.
- Gradually add milk.
- Add eggs, chives and salt.
- Beat with a fork or whisk until foamy.
- Melt butter in a frying pan.
- When sizzling, pour in egg mixture.
- Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
- Serve in toast cups and sprinkle with more chives.
- Toast Cups:
- Butter both sides of bread.
- Push bread into lightly greased muffin cups so that corners form points.
- Bake at 350 degrees until golden brown.
- Toast cups can be made ahead and reheated just before serving.
Nutrition Facts : Calories 271.6, Fat 19.2, SaturatedFat 9.8, Cholesterol 226.8, Sodium 906.7, Carbohydrate 14.6, Fiber 0.6, Sugar 2, Protein 10
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Categories Egg Breakfast Brunch Low Carb Cream Cheese Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
CREAM CHEESE SCRAMBLED EGGS, 309CALS PER SERVE
Make and share this Cream Cheese Scrambled Eggs, 309cals Per Serve recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 309.8, Fat 26.9, SaturatedFat 7, Cholesterol 384.6, Sodium 197, Carbohydrate 2.1, Fiber 0.1, Sugar 0.9, Protein 14.5
SCRAMBLED EGGS WITH CREAM CHEESE
Start your morning off right with our Scrambled Eggs with Cream Cheese recipe. Made with PHILADELPHIA Cream Cheese and a pat of butter, these Scrambled Eggs with Cream Cheese are simply egg-cellent. Now you have a reason to stop hitting snooze on your alarm clock!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 410 mg, Sodium 440 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 3 g, Protein 14 g
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.
Provided by Abbs lt3
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
- In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
- To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
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