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15-Minute Cream Cheese Scrambled Eggs
Soft, buttery, and impossibly rich, these scrambled eggs fold in cubes of cream cheese for a luxurious morning meal. The cheese melts slightly into the warm curds, creating a velvety texture that elevates a standard breakfast into something special. You'll love the contrast between the fluffy eggs and the dense, tangy pockets of cheese. It's a fantastic centerpiece for a weekend brunch or holiday spread that doesn't require complicated techniques.
Equipment
- Skillet
- Stovetop
Ingredients
- 14 large eggs
- teaspoon ground black pepper
- 3 tablespoons butter or margarine
- 2 packages (3 ounces each) cream cheese, cut into 1-inch cubes
Instructions
- 1Whisk the eggs and black pepper together in a large bowl until completely smooth and uniform in color. A thorough whisking incorporates air for fluffier curds.
- 2Melt the butter in a 12-inch nonstick skillet over medium heat. Pour in the beaten eggs and use a heatproof spatula to gently push the mixture across the pan as it starts to set, forming large, soft curds.
- 3Scatter the cubed cream cheese over the eggs when they are about halfway cooked. Adding the cheese now ensures it warms through without completely melting into the eggs. Continue to cook and stir gently until the eggs are fully thickened with no runny liquid left in the pan. Transfer to a warm serving platter.
Notes
- Scaling: This recipe yields a large batch for entertaining, but you can easily cut the ingredients in half for a smaller group.
- Tip: Keep the heat at medium or medium-low. High heat will dry out the eggs before the cream cheese has a chance to soften.