Scrambled Eggs With Cream Cheese
October 19, 2013
"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"
- 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
Melt the margarine in a skillet, medium heat.
Whisk together the eggs, milk, cottage cheese (sour cream) and seasoning together until well blended.
Whisk until there are no lumps from the cottage cheese
Add eggs to skillet, cook over medium - high heat.
Let the eggs begin to set then add the cream cheese by 1/2 teaspoon drops.
Gently roll the eggs letting the cream cheese melt.
When eggs are cooked serve on toast or an English muffin.
Tips & Variations
No special items needed.