Scrambled eggs with cream cheese is so good (and easy to make)! A quick and filling weekday breakfast recipe. Cream cheese eggs is low carb and keto too.
Cream Cheese Eggs is a filling and quick breakfast
Scrambled eggs with cream cheese tastes amazing! If you are looking for ways to improve your scrambled eggs, you don’t want to miss this “secret ingredient” cream cheese add in.
Adding cream cheese gives the eggs:
- extra savory flavor, and
- a creamy texture.
It’s also a very quick and easy breakfast recipe. So it’s perfect for weekday mornings, especially when you want a filling breakfast.
How to make scrambled eggs with cream cheese
It’s really easy to make scrambled eggs with cream cheese. You only need a few basic ingredients and equipment.
Equipment you’ll need: one bowl, one frying pan and a cooking spatula.
5 Basic ingredients: eggs, cream cheese, milk, chives, and butter.
Steps to make the perfect cream cheese eggs:
- First, whisk together the eggs, milk and cream cheese.
- Second, melt butter on the pan and briefly cook the chives.
- Third, slowly add in the eggs and allow to cook. Gently stir and flip the eggs as necessary to make sure they are cooked through.
What to serve with this scrambled eggs with cream cheese recipe
For a very simple breakfast, I eat a plate of this scrambled egg as is. To make it a little fancier, I love to serve these eggs with smoked salmon.
You can also add Cream Cheese Eggs on toast or a bagel. Or even wrap it in a tortilla for a breakfast burrito.
But lately, my standard go-to is a simple sprinkle of flavored sea salt.
Surprisingly, I can’t get the umami rich wild mushroom sea salt out of my head. It pairs so well on these scrambled eggs, but truth be told, I love it on everything at the moment.
Chipotle sea salt also gives these eggs a beautiful kick. Plus, the large flakes add a bit of crunchy burst of spicy saltiness.
This egg breakfast recipe is keto, low carb, and diabetic friendly
Because eggs are keto and low carb, they make an ideal breakfast food. A large egg contains:
- less than 1 gram of carb and
- just under 7 grams of high-quality protein.
Eggs also contain iron, vitamins, minerals and carotenoids.
You can also eat cream cheese on a keto and low-carb diet. The exact carb count can vary based on the brand of cream cheese you use, so check the packaging to get exact information.
For example, ingredients in Whole Foods 365 Cream Cheese:
pasteurized milk and cream, cheese cultures, salt, guar gum, carob bean gum, xanthan gum
From my experience, stay away from the cream cheese in plastic tubs. Those often are “cream cheese spreads,” which contain various other ingredients.
Nutritional breakdown if you follow keto or low carb diet:
| Ingredients | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carb s (g) | Protein (g) |
| 4 Eggs | 286 | 19.02 | 1.44 | 0 | 1.44 | 25.12 |
| 40g Cream Cheese | 133 | 13.33 | 1.33 | 0 | 1.33 | 2.67 |
| 15ml Milk | 9 | .5 | .69 | 0 | .69 | .5 |
| 15g Butter | 107 | 11.79 | 0 | 0 | 0 | .1 |
| Chives | .9 | 0 | .1 | .1 | 0 | .1 |
| Total (2 servings) | 535.9 | 44.64 | 3.56 | .1 | 3.55 | 28.49 |
Nutritional information from USDA.
Each serving of Cream Cheese Eggs comes out to be 267.95 Calories, 22.32g Fats, 1.78g Net Carbs, and 14.25g Protein.
Other low carb and keto breakfast recipes
If you are looking for ideas on what you can eat for breakfast on a low carb or keto diet, fortunately there are many options. Scrambled eggs with cream cheese is a great easy recipe to get you started.
But these other breakfast recipes are also delicious choices for a low-carb, keto, or diabetic breakfast:
- Tuna Omelette
- Keto Cream Cheese Pancakes
- Vegan Bulletproof Coffee
- Overnight Chia Seed Pudding
- Chinese Steamed Eggs
Get cooking – make these Cream Cheese Scrambled Eggs
I really hope you love these eggs as much as we do here. This “secret ingredient” will give your scrambled eggs so much flavor.
And don’t forget to pair it with a flavored sea salt for a special breakfast.
Falksalt Crystal Flakes – Wild Mushroom
Falksalt Crystal Flakes – ChipotleeFalksalt Crystal Flakes – Wild Garlic
Ingredients
- 4 large eggs
- 3 tablespoons cream cheese
- 1 tablespoon milk
- 1 tablespoon butter
- 1 tablespoon minced fresh chives
Instructions
- Gently whisk the eggs together. Whisk in the cream cheese and milk until mixed. It’s ok if there are small bits of cream cheese pieces still.
- Heat the butter in a small non-stick skillet on medium heat. When the butter has melted, add in the chives. Cook for about 20 seconds, but do not let the butter burn (otherwise your eggs will turn color).
- Slowly, pour in the eggs and allow it to sit, undisturbed, for about 30 seconds. Gently using a spatula, lift and fold the eggs and give them a gentle stir. Let sit again for about 30 seconds and give it a gentle stir again. Repeat until the eggs are just cooked.
- Serve warm.
Debbi says
I made these eggs for dinner and added chopped mushrooms that I cooked in butter and then added the egg mixture. These were so creamy and hubby loved them. Also served with a side of leftover breakfast sausage patties. Thank you for your delicious recipe!
Jenniffer LaCroix says
I love these eggs. They are so creamy. Its my new go to for eggs. Thamk you for posting this recipe.
Jenniffer LaCroix says
Hi, i made these and I love them. I am new to low carb meals, and these really made me want to eat these for breakfast, they are do creamy. I didn’t have the chives, and I’m sure they make a difference in taste, but these eggs were so good. Thank you.
Sharon says
I was looking for something different but tasty. Found this recipe and wow it lived up to it’s name. Delicious! I only made for one but I’m sure I can get my husband to love it too! Thank you
Shahida says
Hi
I am fed up with scrambled eggs , can I cook or bake something else with eggs on keto diet?
Tina Jui says
Hi – How about making a Tuna Omelette?
Vanessa says
I was wary of whisking cream cheese into eggs, but I just mostly smashed it with a fork into the eggs until it was in small enough chunks that I thought it would melt nicely into the eggs as they cooked – it was SO decadent and creamy! I stirred constantly once the eggs hit the warm pan until it was mostly scrambled and let it set, then I gently folded it and turned it over and over until it was kind of an omelette thing. So creamy and delicious, incredible! Had it was a side of smoked salmon – to die for!
KetoBrad says
Very tasty! I’m always looking for new egg recipes as I’m keto. I skipped the whisk and went straight to the immersion blender. My result was very creamy.
Steve says
Hi.
It would have been helpful if you had specified number of eggs and amount of cream cheese, or at least a ratio of eggs to cream cheese. I’ve never seen a recipe without quantities or at least ratios.
Tina Jui says
Hi Steve – I’m not sure if there was a technical glitch when you were on the site. The recipe fully displays the quantities and instructions. You should see:
4 large eggs
3 tablespoons cream cheese
1 tablespoon milk
1 tablespoon butter
1 tablespoon minced fresh chives
Hope this helps!
Ryan says
Excellent eggs, best ever but I’m asking for future tips on making these eggs. Cream cheese and I have a love-hate relationship. When whisking cream cheese into any recipe, the cheese gets stuck on the wires. I tried this recipe and the cheese (room temp for 1 hour) got stuck inside the whisk. I am a newbie at cooking so maybe I’m not using a whisk correctly? I ended up whisking with a fork that took forever. Please help a newbie out as I want to eat these eggs weekly. Thanks to all!!
Tina Jui says
If I tap (or lightly bang) the whisk over the side of the bowl when I’m done whisking, usually the cream cheese drops out of my whisk and into the eggs pretty easily. Can you try that? Otherwise, can you try whisking the eggs and milk together first, then whisk the cream cheese in at the end briefly (or use a fork to just mash it a bit)? You can have small clumps of cream cheese in the eggs. Hope that helps!
Ryan says
Thank you for clarifying there can be little clumps of cream cheese. I kept stirring and stirring thinking it had to be a smooth consistency. I cut the cream cheese into quarters and that helped. Love your recipes!