Scrambled Eggs with Cream Cheese is a Southern breakfast favorite that brings comfort to the table with its creamy texture and rich flavor. Growing up, weekend mornings meant a warm plate of eggs cooked just right, served alongside biscuits or grits.
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This recipe takes classic scrambled eggs and adds a touch of cream cheese for extra richness, making it an irresistible dish.
A Southern food classic
Southern breakfasts are all about warmth and tradition. My grandmother always said that a good breakfast sets the tone for the day, and she made sure we started ours with something hearty.
She would whip up a batch of scrambled eggs, making them extra special by adding cream cheese for a smooth, velvety texture. The result was a plate of eggs rich and creamy enough that we never needed anything else to start our morning right.
Ingredients
How to make Scrambled Eggs with Cream Cheese
Making these scrambled eggs is simple and quick. First, mix the eggs, yolks, heavy cream, and cream cheese in a bowl and let the mixture sit. This helps the ingredients blend better when cooking. Then, whisk everything together until smooth.
Heat a nonstick skillet, melt some butter, and pour the egg mixture in. Stir gently with a spatula, moving the eggs around the pan. If they start cooking too fast, lower the heat or remove the pan briefly. Keep stirring until the eggs are soft and creamy. Once done, transfer them to a serving plate immediately to avoid overcooking. Season with salt, pepper, and chives for a finishing touch.
Serving suggestions
These scrambled eggs are perfect for a classic Southern breakfast. Serve them with homemade buttermilk biscuits, crispy bacon, or buttery grits.
They also pair well with fresh fruit or a side of roasted potatoes. For a heartier meal, enjoy them with a slice of country ham and a drizzle of hot sauce.
Storage tips
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat, stirring occasionally. Avoid using the microwave, as it can make the eggs rubbery.
Southern farewell
Scrambled Eggs with Cream Cheese is a simple yet indulgent way to start the day. Every bite reminds me of slow Southern mornings, where good food and family time go hand in hand.
Give this recipe a try, and bring a little bit of Southern comfort to your table.
Scrambled Eggs with Cream Cheese
Equipment
- Non-stick skillet or frying pan
- Spatula (preferably silicone or wooden)
- Mixing Bowl
- Whisk or fork
Ingredients
- 4 eggs large
- 2 egg yolks large optional
- 4 tablespoons Heavy Cream
- 2 tablespoons cream cheese
- 1 tablespoon unsalted butter
- 2 teaspoons chives finely chopped
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the eggs, egg yolks (if using), heavy cream, and cream cheese. Let the mixture sit for 15-20 minutes at room temperature to allow the ingredients to warm up.
- Whisk the eggs, cream, and cream cheese together thoroughly. It’s okay if the cream cheese doesn’t fully dissolve; it will melt into the eggs as they cook.
- Place a nonstick skillet over medium heat. Add the butter and let it melt. Once the skillet is hot, pour the egg mixture into the pan.
- Use a rubber or silicone spatula to gently stir the eggs, sweeping the sides and bottom of the pan to move cooked portions aside and let uncooked egg flow to the bottom. If the eggs are cooking too quickly or beginning to brown, remove the skillet from the heat and continue stirring.
- Keep stirring until the eggs form soft curds and no liquid egg mixture remains. Once cooked, remove the pan from the heat and transfer the eggs immediately to a serving dish to prevent overcooking.
- Season with salt and pepper to taste. Garnish with finely chopped chives and serve warm.
