Name: Scrambled Eggs with Cream Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 4 large eggs; 1 tablespoon water; 2 tablespoons cream cheese; 1 tablespoon butter; Chopped fresh chives (optional, for garnish); Sea salt, to taste; Freshly ground black pepper, to taste

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These scrambled eggs with cream cheese are a quick and creamy breakfast that feels indulgent but only takes 10 minutes to make. With just a handful of ingredients, I can whip up a fluffy, savory dish that tastes like a special brunch treat even on a busy morning.

Scrambled Eggs with Cream Cheese

Why You’ll Love This Recipe

I love how adding cream cheese transforms my scrambled eggs into something extra soft, fluffy, and rich. The texture is smooth, the flavor is slightly tangy, and the whole dish feels more elevated than regular scrambled eggs. This recipe is also versatile—I can make it for myself in minutes or serve it for a weekend brunch. Plus, it’s naturally gluten free and kid-friendly, making it a reliable go-to for my mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs
1 tablespoon water
2 tablespoons cream cheese
1 tablespoon butter
chopped fresh chives for garnish (optional)
sea salt to taste
freshly ground black pepper to taste

Directions

I crack the eggs into a medium mixing bowl, add the water, and whisk until well combined.
I add the cream cheese and whisk again, breaking it into smaller chunks (I leave some visible for creamy pockets).
In a large skillet, I melt the butter over medium heat until it sizzles slightly.
I pour in the egg mixture and gently turn it with a spatula until the eggs are just set but still fluffy.
I serve the eggs immediately, seasoning with salt and pepper and sprinkling on chives if I want a fresh finish.

Servings and timing

This recipe makes 2 servings. It takes about 5 minutes to prep and another 5 minutes to cook, so I can have it ready in just 10 minutes.

Variations

I like to switch things up with different cheeses or mix-ins:

Cream cheese omelet: I cook the same mixture as an omelet instead of scrambling.
Cottage cheese: I swap in cottage cheese for more protein and a lighter texture.
Sour cream: A spoonful of sour cream instead of cream cheese gives a tangy richness.
Heavy cream: Using half the amount of heavy cream instead of cream cheese makes the eggs extra fluffy.
Goat cheese: For a stronger, savory flavor, I replace cream cheese with goat cheese.

storage/reheating

These eggs taste best right after cooking, but I can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them on the stovetop over low heat or in the microwave for short bursts, stirring in between to keep them fluffy. I don’t recommend freezing, as the texture changes too much.

FAQs

What’s the best ratio of eggs to cream cheese?

I find that four eggs with about two tablespoons of cream cheese gives me the best balance of fluffy eggs and creamy texture.

Do I need to bring the cream cheese to room temperature first?

No, I don’t. I whisk it in cold, leaving small chunks that melt into creamy pockets as the eggs cook.

What kind of cream cheese works best?

I usually use regular block cream cheese, but spreads work fine too. For a dairy-free option, plant-based cream cheese is a great substitute.

What seasonings go well with cream cheese scrambled eggs?

I like to keep it simple with salt, pepper, and chives, but dill, basil, or even smoked paprika can give the eggs a nice twist.

Can I double this recipe for a bigger crowd?

Yes, I can easily scale the recipe up. I just make sure to use a large enough skillet and cook the eggs gently so they don’t overcook.

Conclusion

I love how a little cream cheese takes ordinary scrambled eggs to a new level of creaminess and flavor. This recipe is quick enough for a weekday breakfast but special enough for a weekend brunch. Whether I keep it simple with chives or experiment with different variations, it’s always a comforting and satisfying meal.