Scrambled Eggs with Cream Cheese (For One)

Looking for some new scrambled egg ideas? These cream cheese scrambled eggs are soft, creamy and decadent without feeling heavy. (And you won't believe how easy they are!) This recipe is written for one serving, but can easily be scaled for two or more.

"Very simple recipe and tasted really really good. Will make again. Thank you for the recipe!"

⭐⭐⭐⭐⭐ - Sheryl, One Happy Dish reader

I've been wanting to publish this easy but oh-so-tasty cream cheese eggs recipe ever since I made these smoked salmon scrambled eggs (which also use cream cheese; so good!) This basic recipe is just perfect though on a day when you want a quick egg breakfast but with a little something special added.

My biggest tips for this recipe? Keep the heat medium low, and don't walk away from your skillet while your eggs are cooking! It should only take a few minutes until they are just cooked through, and they'll be super fluffy and moist when you serve them immediately.

🌿 Ingredients

Feel free to leave out the fresh chives or use dried chives instead; it's just a garnish.

See recipe card below for exact quantities.

🥧 Serving suggestions

If you love small, satisfying breakfasts, this one pairs perfectly with some toast or fresh fruit. French toast for one or avocado toast could also round out the perfect weekend breakfast or brunch.

🍳 Recipe

Scrambled Eggs with Cream Cheese (For One)

Allison Campbell

5 from 1 rating

Soft, creamy scrambled eggs made with cream cheese and cooked to perfection. This easy savory breakfast for one is ready in just 10 minutes.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Breakfast

Cuisine: American

Calories: 212

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large eggs
• 2 teaspoons water
• 1 tablespoon cream cheese
• ½ tablespoon butter
• sea salt to taste
• freshly ground black pepper to taste
• chopped fresh chives for garnish (optional)

Equipment

• medium mixing bowl
• whisk
• small skillet

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Method

 

1. Crack the eggs into a medium mixing bowl and add the water and whisk well. Add the cream cheese use the whisk to break up the cheese into smaller (but still visible) pieces.
   2 large eggs, 2 teaspoons water, 1 tablespoon cream cheese
2. Heat a large skillet over medium low heat and add the butter. Once the butter starts to sizzle, pour in the eggs and use the back of a stainless steel or silicone spatula to turn over the egg mixture several times just until the eggs are cooked through.
   ½ tablespoon butter
3. Serve immediately, add a little salt and pepper to taste and garnish with fresh chives if desired.
   sea salt, freshly ground black pepper, chopped fresh chives

Nutrition

Calories: 212kcalCarbohydrates: 2gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 389mgSodium: 314mgPotassium: 190mgSugar: 1gVitamin A: 724IUCalcium: 121mgIron: 2mg

Notes

Storage: This recipe is best when eaten immediately, but leftovers can be refrigerated for up to 1 day and reheated gently.

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