Combine the convenience of the blender and the secret ingredient, cream cheese, and you have a new way to get breakfast on the table.
12 eggs
1 cup half-and-half or milk
2 packages (3 ounce size) cream cheese, cubed and softened
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons butter or margarine
chopped fresh parsley, optional
Combine the eggs, half-and-half, cream cheese, salt, and pepper in a blender. Cover the blender and process until the eggs are frothy and the mixture is smooth, about 15 seconds.
Melt the butter in a skillet over medium heat. Pour the egg mixture into the skillet. Cook without stirring until the eggs are partially set. Cook, stirring gently about once a minute, for 3-4 minutes or until the eggs are set but moist.
Serve with toast and garnish with fresh parsley, if desired.
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reviews & comments
August 21, 2014
Adding cream cheese to scrambled eggs was always my trick for making the best scrambled eggs for my roommates in college. Was looking up recipes to serve for some weekend guests and found this and liked that it was made in the blender. It's a good recipe, you can adjust the amount of milk if you want heavier eggs (I cut it down a little, part of the trick with the eggs is making them a little on the dense side - more than regular scrambled eggs).