Best Cream Cheese Scrambled Eggs In Toast Cups Recipes

CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS

Steps:

• Beat cream cheese until smooth.
• Gradually add milk.
• Add eggs, chives and salt.
• Beat with a fork or whisk until foamy.
• Melt butter in a frying pan.
• When sizzling, pour in egg mixture.
• Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
• Serve in toast cups and sprinkle with more chives.
• Toast Cups:
• Butter both sides of bread.
• Push bread into lightly greased muffin cups so that corners form points.
• Bake at 350 degrees until golden brown.
• Toast cups can be made ahead and reheated just before serving.

CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS

Steps:

• 1. Beat cream cheese until smooth. Gradually add milk. Add eggs, chives and salt. Beat with a fork or whisk until foamy.
• 2. Melt butter in a frying pan. When sizzling, pour in egg mixture. Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
• 3. Serve in toast cups and sprinkle with more chives.
• 4. Toast Cups: Butter both sides of bread. Push bread into lightly greased muffin cups so that corners form points. Bake at 350 degrees until golden brown. Toast cups can be made ahead and reheated just before serving.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE

Steps:

• Gather the ingredients.
• Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.
• Add the chunks of cream cheese to the beaten eggs.
• Add the butter to a large nonstick pan and place over medium-high heat. Have a rubber or silicone spatula ready.
• When the butter just begins to foam, add the egg mixture. If you hear a sizzle when the eggs hit the pan, the pan is too hot; reduce the heat.
• Wait a few seconds for the egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow the raw egg to flow onto the hot surface.
• When about 1/2 to 3/4 of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula.
• Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.
• Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

SCRAMBLED EGGS IN A MUG

Steps:

• Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color.
• Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

CHEESY EGGS ON TOAST

Steps:

• Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
• In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.

RICH CREAM CHEESE SCRAMBLED EGGS

Steps:

• Whisk together first 4 ingredients.
• Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
• Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
• Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
• Sausage-Egg Soft Tacos:.
• Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeño pepper for chopped basil. Sprinkle 6 (8-inch) flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce) package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• Crack all the eggs into a bowl,add milk, and wisk until smooth.
• Heat ungreased frying pan on stove.
• Pour egg mixture into frying pan.
• Stir occasionally on high heat until eggs are cooked 2/3 the way.
• Add cheeses (cream cheese included) salt, and pepper.
• Cook until consistancy desired.
• Serve and enjoy!