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Fresh Veggie Egg Scramble

The perfect solution for all those leftover vegetables!

Course Breakfast, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Servings 6

Ingredients

  • assorted fresh vegetables & herbs
  • 8 eggs
  • 1/2 cup half & half
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 3 tbsp cream cheese
  • 3 tbsp butter
  • 8 oz shredded sharp cheddar cheese

Instructions

  1. Chop vegetables into small pieces.

  2. Whisk together eggs, half & half, and salt & pepper. Break cream cheese into small chunks & whisk into eggs.

  3. Melt butter over medium-high heat; add chopped vegetables & sauté until veggies are soft, 6-8 minutes. REDUCE HEAT to medium-low. Let pan cool for a few minutes.

  4. Pour egg mixture over top of veggies. Spread out cream cheese chunks so they are evenly spaced.

  5. Sprinkle cheese overtop of egg. Let set 1-2 minutes.

  6. Lightly stir eggs; let set 1-2 minutes more.

  7. Lightly stir eggs again, turning them over to make sure they cook evenly; let set 1-2 minutes more.

  8. Give eggs a final light stir and remove from heat. Sprinkle with extra cheese, if desired. Serve immediately.