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“My mother-in-law introduced me to this recipe, and now it's my kids' favorite breakfast. They really love it,” Jacque Hunt of Heyburn, Idaho relates.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 362 calories, 28 g fat (14 g saturated fat), 483 mg cholesterol, 954 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.
Originally published as Cream Cheese Scrambled Eggs in Simple & Delicious November/December 2006, p22
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Reviewed on Sep. 11, 2011 by eli05
very tasty. I used ham instead of bacon.
Reviewed on Mar. 21, 2011 by imoutofnjnotpa
My daughter has raved about this egg recipe she makes for dinner. I did try it for brunch and it was okay. I followed it exactly and thought it was too salty with the addition of grated cheese as well as salt. I'd make it again without the additional salt and add less cream cheese as well.
Reviewed on Jan. 30, 2011 by noellemartin03
The first time I made this recipe I didn't have lemon-pepper so I used slightly less plain pepper and it turned out delicious.
Reviewed on Jan. 13, 2011 by tomi moore
eggs were very fluffy.too much bacon, but that might be my taste.insoftened the cream cheese then added the cream, this worked very well.i also omitted the salt, it would have been too salty otherwise. these eggs would be very good in a burrito with some cheddar and potatoes.
eggs were very fluffy.
too much bacon, but that might be my taste.
insoftened the cream cheese then added the cream, this worked very well.
i also omitted the salt, it would have been too salty otherwise. these eggs would be very good in a burrito with some cheddar and potatoes.
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