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Herb & Cheese Scrambled Eggs

Total Time

Prep/Total Time: 15 min.


4 servings

As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California
Herb & Cheese Scrambled Eggs Recipe photo by Taste of Home
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  • 8 large eggs
  • 1/2 cup 2% milk or half-and-half cream
  • 4 ounces cream cheese, softened
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1/2 teaspoon minced fresh thyme
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon butter
  • Additional minced fresh herbs


  1. Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Nutrition Facts

1 serving: 284 calories, 23g fat (11g saturated fat), 411mg cholesterol, 343mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 15g protein.

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