Loaded Scrambled Eggies With Cream Cheese Recipe #320668
Are you kidding? You are NOT going to believe what your mouth is telling you! Don't bother explaining--just enjoy it. If you can get your hands on some FARM FRESH eggs...these will be all the better for it. I'm on a Gooseberry Patch kick lately....they've got some WINNERS--and this one proves it!
by Debber
15 min | 5 min prep
SERVES 6 -8 , 1 skillet
- 6 ounces cream cheese, cubed
- 12 eggs
- 1 cup milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- fresh chives, chopped
- Over medium heat, preheat a heavy skillet or electric frying pan; reduce to medium low.
- In a blender or kitchen mixer bowl, blend cheese first, then add eggs, milk, S & P; scrape down sides of blender or mixer.
- Melt butter in skillet/pan; add egg mixture--cook WITHOUT STIRRING until mixture sets on the bottom.
- Draw spatula through mixture to form large curds.
- Continue cooking until thick --but still moist-- do NOT stir constantly.
- Sprinkle with chives.
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5 stars