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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream Cheese Scrambled Eggs Recipe

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This recipe for Cream Cheese Scrambled Eggs is from Recipes by Mom & Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
1⁄4 cup milk
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon butter
1 (3 ounce) package cream cheese, cut into cubes
1⁄3 cup chopped fresh basil (optional)
Directions:
Directions:
Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
16 min
Personal Notes:
Personal Notes:
Sausage-Egg Soft Tacos:.
Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeņo pepper for chopped basil. Sprinkle 6 (8-inch) flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce) package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.

 

 

 

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