Scrambled Eggs With Cream Cheese On Everything Bagels
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · vegetarian, high-protein
833 cal
35g protein
63g carbs
49g fat
per serving · estimated
Ingredients
- 6 large eggs
- 3 oz, cubed cream cheese
- 2 everything bagels
- 2 1/2 tbsp unsalted butter
- 2, sliced scallions
- 1/4 cup half-and-half
- 2 tsp total salt and coarse black pepper
Method (tap to check — screen stays awake)
- Whisk the eggs with the half-and-half and a pinch of salt for a full 30 seconds until the mixture is uniformly pale with no streaks of white.
- Split and toast the bagels until the cut faces are browned and crisp, then butter them while hot.
- Melt the remaining butter in a nonstick skillet over low heat; low is the whole technique here.
- Pour in the eggs and stir slowly and constantly with a rubber spatula, pushing the curds from the edges to the center.
- When the eggs are about half set, scatter in the cream cheese cubes and keep stirring 1 minute more until the curds are small, glossy and still wet-looking.
- Pull the pan off the heat while the eggs look slightly underdone, fold in the scallions, and pile onto the bagels with coarse pepper.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.