Microwaved Creamy Scrambled Eggs


Recipe courtesy of Eula Mae Dore, Eula Mae's Cajun Cooking cookbook

Serves 12 to 14

  • 16 eggs at room temperature
  • 8-ounce package cream cheese at room temperature
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon Accent seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups milk

Microwaved Creamy Scrambled Eggs

Microwaved Creamy Scrambled Eggs

Click image to enlarge


Whisk together all the ingredients in a large microwave-safe bowl. Microwave on high for 2 minutes.

Remove from microwave and stir with rubber spatula. Microwave for 1 to 2 minutes more, then remove and stir.Repeat this process until the eggs are set but still moist, about 8 to 10 minutes total (depending on your microwave). Serve hot with salt and pepper on the side.

Note: If you don't have Accent seasoning, use a pinch more salt. Leave wrapped cream cheese out overnight so it is softened when you are ready to use. Make this for fewer or more people by adjusting the amount of eggs milk and cream cheese.

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