Prep 2 mins
Cook 5 mins
Creamy, fast, easy and only one dish to wash. This is so fast to make that you can easily repeat the recipe to feed a crowd. The cooking times are approximate, check every minute to see that the eggs are done to your liking. Serve with toast and fruit on the side.
- In a 1 1/2- 2 inches deep glass baking deesh or casserole, melt the butter in the microwave (20 seconds, aprox.) Add the eggs, the salt and pepper and the milk. Whisk to blend well. Microwave for 1 1/2 minutes and lightly mix. Repeat once more. Sprinkle the cheese evenly and cook until cheese is melted and eggs are set to your liking. Remove from microwave and lightly mix. Serve hot, garnished with the green onions.
Quick, easy delicious what more could you ask for, my only little error was to discover I had no cream cheese so grated up some cheddar and it was delicious, thank you Mami J, made for Name that Ingredient tag game.
We're in the process of packing to move~~so I realized this morning when I went to make scrambled eggs that my pots & pans were packed. :( This recipe made it no problem! I forgot the milk but it was fine~~love the "veggie" cream cheese in it. Thanks!
I had never made scrambled eggs in the microwave before and I had never had cream cheese in it. I wasn't sure how I was going to like the cream cheese in it, but it really does give the eggs a creamy texture. The cream cheese wasn't overpowering like I thought it might be. After the second time in the microwave, the eggs looked almost like a puffed pancake. I sprinkled the cheese over top and wasn't sure I would be able to whisk the eggs into a scrambled egg appearance, but still whisked up nicely. A nice change from the usual scrambled eggs. Made for January, 2008 Bevy Tag.