Monday, February 22, 2016

Scrambled Eggs with Cream Cheese (In Copper Pot)

Tonight for dinner we decided to do breakfast. Around here that is a treat for some reason. Mainly I think because we don't do a big breakfast. We have protein shakes and bars, yogurt and cereal. So to have eggs at dinnertime is a treat! These are easy to make. Almost silly to do a recipe for them, but knowing me, I will forget what I did to make these so I decided to be smart and post the recipe.

Scrambled Eggs with Cream Cheese (made in the Copper Pot)

Serves 4-5

4 Oz Cream Cheese
8 Eggs
4 TBS Water
1 Roma Tomato
1 Chive, Diced
Cheddar Cheese (Optional: Add to your tasting. We used 1/4 Cup)
Vegetable Oil


1. Melt Cream Cheese in the microwave in a large glass bowl (It took about 30 seconds for us)
2. Add eggs and water and whisk together until well blended. You will still have some larger pieces of the cream cheese but that is ok because they will melt as you cook it)
3. Stir in the chives, cheese and tomato
4. Heat oil in non stick frying pan. Add egg mixture and stir. Cook until set (about 5 minutes).