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Scrambled eggs with cream cheese and chives are creamy, flavorful and perfect for a quick breakfast, brunch or lunch. This easy recipe will be your new favorite way to make eggs!
Cream Cheese Eggs
If you want to jazz up your usual scrambled egg recipe, try this easy cream cheese scrambled eggs recipe. It’s our new favorite way to cook eggs, plus it’s kid approved!. It’s so easy that my teen son has made this his specialty!
We have a regular sit-down breakfast as a family nearly every Sunday morning. And, eggs in some form are always on the menu. We never do plain eggs — we always add extras. Adding cream cheese creates fluffy scrambled eggs that are creamy and smooth and absolutely delicious. Adding chives adds extra flavor and really takes the eggs to a new level!
Ingredient Notes
Here’s what you need to make it. Full amounts are listed in the printable recipe card below.
- Large eggs — even extra large will work here
- Cream cheese — I use regular full fat Philadelphia cream cheese. Let it soften at room temperature and cut into small cubes.
- Seasonings — sea salt, black pepper and herbes de Provence. You can sub dried parsley or Italian seasoning for the herbes.
- Chives — adds a little zip that pairs well with the flavor of the eggs
How to Make Scrambled Eggs with Cream Cheese
First, you crack the eggs into a bowl, add the seasonings, except for salt, and whisk until well blended. Pour into a buttered skillet, stir until mostly set, then add salt and cream cheese and chopped chives.
Recipe Tips
For fluffier eggs, add salt during the cooking process, not before.
Let the cream cheese soften up so it melts easily into the eggs.
Storage
These are best enjoyed the same day, but you can store leftover eggs in an airtight container in your refrigerator for 2-3 days.
More Ways to Enjoy Eggs
Try these cottage cheese eggs next. You may also like this breakfast scramble or these burritos or these easy eggs in toast.
Scrambled Eggs with Cream Cheese
Ingredients
- 8 large eggs
- ¼ teaspoon pepper
- ½ teaspoon herbs de Provence
- 1 tablespoon butter
- ½ teaspoon sea salt
- 2 oz softened cream cheese cut into small cubes
- 1 tablespoon chopped fresh chives
Instructions
- Crack eggs into a large mixing bowl, and whisk lightly
- Add the pepper and herbs de Provence, and whisk until well blended
- Melt butter in a medium skillet over medium heat
- Add egg mixture, and starting from the outer edges of the pan, gently scramble the eggs with a silicone spatula
- Once the eggs start to firm up, after roughly 1 minute of cooking, season with salt
- Continue to gently scramble eggs until just cooked through. Should take about 1-2 minutes
- Reduce heat to low, and add in cream cheese
- Fold cream cheese into egg mixture until evenly combined and the eggs are fully cooked through
- Remove from heat, garnish with chopped chives, and serve immediately
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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