Scrambled eggs with cream cheese is a jazzed up version of one of our all time favourite lunches.
Once you learn how to make creamy scrambled eggs like these, you’ll never look back! They are richer in flavour, and higher in protein than a standard scramble- what’s not to love?
We serve them with crispy caramelised green onions and a sprinkling of fresh parsley, but they are also great served up as plain old soft scrambled eggs on toast.
Meet the super scramble: scrambled eggs with cream cheese!
Adding cream cheese to your scramble is the best way to eat eggs for protein and therefore the best way to eat eggs for weight loss too!
Although we still stand by our original cheesy scrambled eggs (the best scrambled eggs recipe – after this one of course ), we thought we would experiment with optimising the classic for weight loss purposes.
We do this by taking the already protein-packed eggs and levelling them up by adding more protein-packed cream cheese!
Why are we so keen on protein? Not only does your body literally need protein in order to carry OXYGEN through your BLOOD, it also helps to produce antibodies that fight off infections and to build and maintain muscle mass.
What’s more, if you are interested in losing weight, it’s a very good idea to up the protein levels in your diet.
Studies have shown that calorie-controlled diets which contain high levels of protein consistently result in greater weight loss than equivalent calorie-controlled low protein diets.
One of the reasons for this is that protein rich foods are very filling. Protein takes longer to digest than carbohydrates, the effect of which is that you will be full for far longer after eating a protein-rich meal than a meal that is all carbs.
And if you’re full for longer, you’re less likely to snack between meals, and therefore more likely to lose weight.
So if you want to optimise your scrambled eggs for weight loss, adding 2 tbsp of cream cheese to the mix adds 20g of protein, and the more protein the merrier!
If you want more weight loss recipes like this, check out our free vegetarian weight loss meal plan!
Are scrambled eggs healthy?
But maybe you’re not interested in weight loss and just want to know how to make healthy scrambled eggs with cream cheese?
Overall cream cheese and eggs are both pretty healthy, however there are a few things you can do to make sure that unhealthy ingredients don’t slip into your scramble.
We recommend making scrambled eggs with cream cheese using low fat cream cheese. Because, yeah, we want the protein from cream cheese but not the extra calories and fat!
Swapping full fat cream cheese to low fat cream cheese reduces fat content from 27% to 11.5%.
If you’ve made scrambled eggs at home before, you probably used a fat wodge of butter in the bottom of the pan. Butter is GREAT, don’t get us wrong, and (probably) no food is bad, it’s all about quantity.
However, if you are looking for ways to cut saturated fat levels in your diet for health concerns (a lot of us eat far too much of it, which does your heart no favours), then one way to do that is to use olive oil instead.
Olive oil is an unsaturated fat, which is the healthy and necessary kind that helps you to absorb energy and nutrients without contributing to a rise in the bad kind of cholesterol.
The other thing that makes this a healthy scrambled eggs recipe is the fact that we use whole grain bread. Whole grain foods contain far more nutrients than refined grain foods and far less sugar. Plus the energy they contain releases slowly, keeping you full for longer.
If you want more healthy egg breakfasts, you should also get a load of our huevos rancheros recipe or our breakfast beans and eggs!
But we’re getting carried away – happy scrambling!
Scrambled Eggs with Cream Cheese
Level up your scrambled eggs with cream cheese, an easy way to pile on extra protein in a classic dish. A killer breakfast!
- 4 eggs
- ¼ tsp salt
- 4 tbsp low fat cream cheese (divided)
- 1 ½ tbsp olive oil (divided)
- 1 green onion (thinly sliced)
- 1 clove garlic (chopped)
- 4 slices whole grain bread (toasted)
- 1 handful parsley
- Salt and pepper to taste
Whisk the eggs, ¼ tsp salt, and 2 tbsp of cream cheese.
Heat ½ tbsp of olive oil in a medium non-stick pan. Add the thinly sliced green onions and chopped garlic. Cook at medium low heat until onions have reduced and are deep golden brown.
Remove onions and garlic from pan and set aside until needed.
In the same pan (no need to clean it) add the remaining 1 tbsp of olive oil and the egg mixture. Cook, undisturbed, at medium- low heat until a thin layer of cooked egg appears around the edge of the skillet.
Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across the skillet until fluffy and barely set, about 2 minutes; they should still look runny on top.
Spread remaining 2 tbsp of cream cheese on the bread slices.
Serve the fluffy eggs on top of the bread, adding salt and pepper to taste, then the crispy onions and fresh parsley leaves.
Scrambled Eggs with Cream Cheese
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.