This creamy version of scrambled eggs will perk up your Sunday breakfast or family brunch! It can be prepared on the stove or in the microwave.
Serves 10 - 12
- 2 tsp vegetable oil
- 16 jumbo eggs
- 1 pkg (8 oz/) cream cheese, at room temperature, cut into cubes
- 1 tsp Louisiana style cayenne hot sauce
- 1 tsp Cajun seasoning (Slap Ya Mama original or hot, The Epicentre Zydeco Dust, or Todd's Bayou Dirt)
- 2 cups milk
In a large mixing bowl, combine all the ingredients excpet for the vegetable oil. Whisk together until combined very well.
Heat the vegetable oil in a large skillet over medium heat. Pour the egg mixture into the skillet and stir occasionally. You will end up with fluffier eggs if you cook them slowly over lower heat as opposed to high heat because it allows the proteins in the egg to loosen up. Continue to cook until the scrambled eggs are set to your preferred doneness.
Alternately, you can whisk all the ingredients together (omitting the vegetable oil) in a large glass bowl and cook in the microwave on high for two minutes. Remove and stir. Repeat the process 2 minutes at a time until the eggs are done, about 8 minutes.