Hi there! I am Liz from the blog Two Maids a Milking. Our family has a dairy farm in central Indiana. I have the perfect breakfast recipe to share with you today!
Breakfast is the most important meal of the day and you are bound to have a fantastic day when you start it off with these Creamy Chive and Onion Scrambled Eggs. This recipe is packed full of protein and would be perfect paired with a side of fresh fruit, bacon or sausage and or a slice of your favorite toast.
This recipe starts off just like any scrambled egg recipe but takes it up a notch by adding chive and onion flavored cream cheese right as the eggs are almost completely set up. Chive and onion not your favorite, no problem, substitute any of the savory cream cheese flavors like spicy jalapeno or sundried tomato and basil. Or if you prefer plain cream cheese or making homemade flavored cream cheese you can use that too.
A nonstick Skillet is a must when making scrambled eggs. I also like to use a Silicone Spatula instead of a Turner. I think the spatula does a better job adjusting to the curve of the pan and allows you to remove the eggs from the sides of the pan better than the pancake or cookie type turners.
The key to this recipe is to spoon small spoonful’s of the cream cheese into the eggs mixture before the eggs are fully scrambled so the cream cheese melts as the eggs finish cooking. I would say the perfect timing would be when you think the eggs are about 3/4 of the way cooked.
What other ways do you like to eat your scrambled eggs?
- 8 eggs
- 1/4 cup milk
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 4 oz. of Philadelphia Chive and Onion Cream Cheese
- 2 Tbl. Butter
- Crack the eggs in a bowl and whisk.
- Add the milk, salt and pepper and whisk again.
- Melt the butter in a skillet over medium-high heat.
- Add the eggs.
- Gently push the eggs into the center of the pan allowing the liquid egg to cook.
- When there is still a small amount of liquid left add the cream cheese.
- Mix gently.
- Serve once eggs are fully cooked and cream cheese has melted.