Scrambled Eggs With Cream Cheese

Prep Time
Cook Time
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"Very simple yet tasty eggs. Lovely for Brunch or light dinner. I like to add some Cajun spice to them (About 1/2 teaspoon). Originaly a Kraft recipe with some minor changes by me. For a change use garlic lite cream cheese or garden vegetable lite. Another option topo with some Red Chili Jelly"

Original recipe yields 5 servings


  • Serving Size: 1 (180.7 g)
  • Calories 333.2
  • Total Fat - 27.3 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 452.3 mg
  • Sodium - 385.5 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0 g
  • Sugars - 2.7 g
  • Protein - 17.9 g
  • Calcium - 126.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Melt the margarine in a skillet, medium heat.

Step 2

Whisk together the eggs, milk, cottage cheese (sour cream) and seasoning together until well blended.

Step 3

Whisk until there are no lumps from the cottage cheese

Step 4

Add eggs to skillet, cook over medium - high heat.

Step 5

Let the eggs begin to set then add the cream cheese by 1/2 teaspoon drops.

Step 6

Gently roll the eggs letting the cream cheese melt.

Step 7

When eggs are cooked serve on toast or an English muffin.

Tips & Variations

No special items needed.



I've never added cream cheese to scrambled eggs before, but I'm never going to leave it out again. These were amazing! Usually I add hot pepper sauce and/or ketchup to scrambled eggs, but these were perfect right out of the pan. I opted for sour cream, and instead of milk I used up the last of some heavy cream. Yum!

review by:
(24 Dec 2015)