Bacon & Cream Cheese Scrambled Eggs

Traci Coleman


I had these a looong time ago at a restaurant in Eugene, Oregon and loved them. The cream cheese makes them rich and delicious.

You can easily alter the amounts to suit the number of people you are trying to feed. This recipe quantity made 2 large portions (could have easily been 3 appropriately sized servings).

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★★★★★ 1 vote
10 Min
20 Min


slices bacon
of a block of 8 oz cream cheese, cubed
1/4 tsp
ground/rubbed thyme
salt & pepper to taste
1/8 c
heavy cream, optional


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1Dice raw bacon. Place in large skillet over medium heat and brown.

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2Remove bacon from skillet to a paper napkin to drain. Reduce heat to low-medium. Remove all but about 1 Tbsp of the bacon grease.

Step 3 Direction Photo

3In large bowl, crack eggs. Add heavy cream and combine with whisk.

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4Add eggs to skillet. Season with thyme, salt and pepper. Cook slowly, stirring occasionally. When eggs are about 1/2 cooked, add bacon back into skillet and combine to distribute throughout.

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5When eggs are mostly done, add the cubed cream cheese, tossing to combine just until cream cheese is mostly melted.

About this Recipe

Course/Dish: Eggs