12
Jun
Posted on 2009 under Main Dish, Side Dish |
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After a spectacular, fun-filled night, don’t scrambled eggs in the morning sound rather delectable? I just recently discovered that cream cheese and scrambled eggs make an amazing combo. Don’t take my word for it, try it out!
| 2 Tbsp. margarine |
| 8 eggs |
| 1/3 cup milk |
| 1/4 tsp. salt |
| 1/8 tsp. pepper |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed |
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| MELT margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet. |
| COOK until eggs begin to set, stirring occasionally. |
| ADD cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired. |
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