Scrambled Eggs with Cream Cheese

We like scrambled eggs for lunch or supper. Seldom eat them for breakfast.

This recipe calling for cream cheese and Parmesan cheese caught my eye as I had a small amount of cream cheese I needed to use. It does call for the bacon to be crumbled in the eggs but we chose to eat the bacon separate. Served with toast and a cold glass of milk it made a good Sunday night supper. 

 Bettie ate hers with some Salsa on top and Lyle had his plain with strawberry jam on his toast. No matter how you like your eggs I think you will like the taste and texture (very creamy) of eggs this way. Taste before adding anymore salt as the Parmesan cheese will be salty. You can use fresh grated here, but the grated in the jar worked just fine for this. 

Scrambled Eggs with Cream Cheese

3 ounces of Cream Cheese softened

2 tablespoons half and half (I used milk)

8 eggs

⅓ cup grated Parmesan cheese

⅛ teaspoon salt

Pepper to taste 

½ cup cooked crumbled bacon (about 6 slices) or bacon bits

2 Tablespoons butter

 In a small mixing bowl beat cream cheese and cream till smooth. Small bits of cheese will melt. Add rest of ingredients except butter and mix well.

 Melt butter in skillet over medium heat and add eggs, cook till almost set and add bacon if using in the eggs. Turn eggs with a pancake turner or spoon till consistency you like.

YIELD: Four Servings