By LMillerRN on January 02, 2006
Photo by BecR
Photo by BecR
"Makes a nice breakfast with fruit and breakfast meat. From Southern Living."
Serving Size: 1 (96 g)
Servings Per Recipe: 4
"Excellent! Made one batch with fresh basil and they were to die for, if you like basil. Made another batch plain, and everyone loved them. Made a third batch to be used in taquitos along with sausage, potato, and cheese. Best taquitos ever! I love this recipe! Thanks for sharing!"
"This was real good. I love the cheesy flavor. I didn't add the basil. Next time i think i will mix the cream cheese in the eggs before scrambling. yum"
"I threw this together for supper tonight, without seeing the recipe. For one (large) serve I melted a little butter in a skillet over medium heat and tossed in three free-range eggs, a couple of slurps of low-fat milk, around ten fresh basil leaves, a mini tub of lite cream cheese, one chopped vine-ripened tomato, sea salt & freshly ground black pepper, blended everything together and stirred from time to time until it was cooked to my liking. I had it on freshly buttered whole-grain toast. Delicious!"
"Very delicious! I misplaced my old favorite recipe for cream cheese scrambled eggs, and am happy to find this one posted here on the zaar. Made a few changes: reduced the amount of milk by about half (I used cream), used only 6 eggs, and subbed chopped green onion for the basil (as that was what I had on hand---sauteed the green onion in butter to soften, then added the eggs). Served with buttered rye toast and breakfast links. I think my original recipe had diced cooked bacon added to the eggs. Thanks for a keeper. Becky"
"I made these shortly after this issue of Southern Living came out. Delicious!"