**This recipe was featured on my Instagram or Facebook page. Photos are screenshots from the actual video. This recipe is apart of a casual series I share on social media #whatsfordinnertonight**
Couple of quick notes about the recipe
Eggs: I usually cook 2 large eggs per person but you can do as many as you want. Just know that my measurements are based on 4 servings (8 large eggs).
Cream Cheese: It helps if the cream cheese is room temperature before adding it to the skillet. This will help them blend a little better.
American Cheese: I used American cheese but feel free to use what you like.
OK, Lets get to the recipe! This recipe pairs well with my Salmon Cakes and Creamy Grits recipe click here to read. If you want more breakfast recipes click here.
Ingredients
- 4 oz Cream Cheese Cubed (Room Temperature)
- 8 Large Eggs
- 1/4 cup Heavy Cream
- 2 Slice American Cheese (cut into squares)
- Salt + Pepper to Taste
Additional Ingredients
- 2 tbsp of Butter for cooking
- Paprika
- Dried Parsley
Instructions
- In a large bowl add eggs, heavy cream, salt, pepper, and American cheese. Whisk until well combined and fluffy.
- Add 2 tbsp to a skillet and heat on medium low heat. We want to slowly cook these eggs in order to get a soft scramble.
- Add you eggs to the skillet an slowly start to fold or stir the eggs once the eggs are halfway done add the cubed cream cheese.
- Continue cooking until eggs are just barely set and cream cheese is just beginning to melt. Remove from skillet and serve immediateley.
- Garnish with paprika and dried parsley.
