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10-Minute Cream Cheese Scrambled Eggs
Soft, pillowy curds meet pockets of warm, melted cheese in this upgraded breakfast classic. Folding cubes of cream cheese right into the skillet creates a rich, velvety texture that feels incredibly luxurious. They're simple enough for a quiet Tuesday morning but feel special enough for a holiday brunch spread. You'll want to serve these hot right out of the pan while the cheese is still perfectly gooey.
Equipment
- Skillet
- Stovetop
Ingredients
- 14 large eggs
- ¼ 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 the mixture is completely smooth. 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 heat-safe spatula to gently push the mixture across the pan as it starts to set, forming soft curds.
- 3Scatter the cubed cream cheese over the eggs when they're partially cooked. Continue to cook and stir occasionally until the eggs thicken and no liquid remains.
Notes
- Serving: Transfer to a warm platter and eat immediately while the cheese is still gooey.
- Scaling: You can easily halve the ingredients if you're cooking for a smaller group.
- Tip: Cut the cream cheese into small, uniform cubes so it melts evenly into the eggs.
Recipe Details
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