Cream Cheese Scrambled Eggs Recipe
Cream Cheese Scrambled Eggs Recipe photo by Taste of Home

Cream Cheese Scrambled Eggs Recipe

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4.5 6 8
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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons half-and-half cream
  • 8 eggs
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 1/2 cup real bacon bits
  • 2 tablespoons butter

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.


  1. In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon.
  2. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set. Yield: 4 servings.
Originally published as Cream Cheese Scrambled Eggs in Simple & Delicious November/December 2006, p22

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Reviewed Feb. 14, 2015

"We left out the salt and we loved these eggs."

Reviewed Jul. 22, 2014

"For those that don't like the salt, I did 4 eggs 1 tbl nonfat cream cheese parm to taste added a little pepper and it was perfect"

Reviewed Sep. 11, 2011

"very tasty. I used ham instead of bacon."

Reviewed Mar. 21, 2011

"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 Jan. 30, 2011

"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."

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