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)|
|40g Cream Cheese||133||13.33||1.33||0||1.33||2.67|
|Total (2 servings)||535.9||44.64||3.56||.1||3.55||28.49|
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.
Cream Cheese Scrambled Eggs (Keto)Print Recipe
- 4 large eggs
- 3 tablespoons cream cheese
- 1 tablespoon milk
- 1 tablespoon butter
- 1 tablespoon minced fresh chives
- 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.