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scrambled eggs served with sourdough toast and bacon

Cream Cheese Scrambled Eggs

This elevated scrambled egg recipe is great at as an any time-of-day meal!
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast, Dinner, Lunch
Servings 3
Calories 276 kcal


  • Whisk
  • Cast iron pan


  • 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


  • 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.