In this post I show you how to make Cream Cheese Scrambled Eggs and how adding a few key ingredients can really take a simple scrambled egg recipe to the next level. This Cream Cheese Scrambled Egg is so easy and quick to whip up, its the perfect any time-of-day meal.
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Eggs are a staple in my family’s weekly grocery haul. We buy them by the flat. We eat eggs for breakfast, lunch, and dinner (not on the same day though, that would be eggs overkill!) But we do eat them several times a week.
They can be used as the main ingredient in a meal (like eggs anyway you like them with toast and bacon), or as an add-in to elevate your meal. Have you ever added a poached egg to your pasta dish? It instantly takes it from bland to fancy, while adding a healthy dose of good protein.
Nutritional Benefits of Eggs
According to Webmd.com, eggs are considered the Gold Standard for protein and contain disease-fighting nutrients like lutein and zeaxanthin which are good for preventing blindness, and choline which is great for memory and brain development.
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, 1.6 grams of saturated fat, and 1 gram of barbs along with iron, vitamins, minerals, and carotenoids.
How to Make Cream Cheese Scrambled Eggs – Let’s Get Cracking!
Tools:
- KICHLY Set of 3 Whisk Set Stainless Steel – Wire Whisk – Balloon Whisk – Egg and Milk Frother Kitchen Utensils for Whisking and Blending
- The Rock cast iron pan (available at Canadian Tire)
- OXO Good Grips Flex Turner
Ingredients:
- 6 large eggs
- 83g cream cheese (1/3 brick), cubed
- ¼ cup cream or milk
- Salt and pepper to taste
- 1 spring onion, chopped
- 1 tbsp butter

Steps:
- Cube cream cheese and place in freezer for 10 minutes.
- Melt butter in pan on low-medium heat.

- Crack eggs into a bowl, add cream (or milk), salt and pepper and whisk.
- Mix in cubed cream cheese until incorporated into egg mixture.
- Add egg mixture to melted butter and stir.
- Top with chopped green onion.

- Continue to stir on low-heat until eggs are cooked through. Cheese will melt into the eggs as they cook.
- Remove and enjoy immediately.
- Pairs well with freshly brewed coffee, bacon, and buttered toasted sourdough.


Cream Cheese Scrambled Eggs
Equipment
- Whisk
- Cast iron pan
Ingredients
- 6 eggs
- 83 g cream cheese, cubed and chilled
- 1/4 cup cream or milk
- salt and pepper
- 1 spring onion, chopped
- 1 tbsp butter, for cooking
Instructions
- Cube cream cheese and place in freezer for 10 minutes.
- Melt butter in pan on low-medium heat.
- Crack eggs into a bowl, add cream (or milk), salt and pepper and whisk.
- Mix in cubed cream cheese until incorporated into egg mixture.
- Add egg mixture to melted butter and stir.
- Top with green onion.
- Continue to stir on low-heat until eggs are cooked through. Cheese will melt into the eggs as they cook.
- Remove and enjoy immediately. Pairs well with freshly brewed coffee, bacon, and buttered sourdough toast.
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[…] Cream cheese scrambled eggs – another great recipe that can be eaten for any meal. […]