Cheesy Scramble

Just like the Apricot Glazed Sausages, it wouldn’t be Christmas morning without Cheesy Scramble. May I say, I prefer my eggs scrambled and cheesy now? This is also an easy prep-ahead dish, as well, but should be made last on your Christmas morning menu since it cooks in less than ten minutes.

Lenox Holiday pattern with Laurel Leaf tablecloth and napkin

Cheesy Scramble

1 dozen large eggs
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz. block of cream cheese, cubed
4 Tablespoons salted butter
1 Tablespoon chopped fresh chives or green onion

To make ahead, beat the eggs together with heavy cream, salt and pepper. Drop in the cubed cream cheese. Seal in an airtight container in the refrigerator overnight.

When ready to cook, melt the butter in a large frying pan over medium heat. Add in the egg mixture and stir, smashing in the cubed cream cheese until eggs are just set.

Sprinkle chopped chives or green onions over top and serve immediately.

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