Savory Four Cheese Scrambled Eggs

For unique scrambled eggs, this is our “go-to” recipe. We’ve been making these scrambled eggs, with variations, since we opened Lookout Point (nearly 10 years ago). Wafting through the dining room and waking up guests’ olfactory senses, the smell of fresh garlic cooking is a delightful breakfast surprise.

8 egs
6 ounces cream cheese, cut into small cubes
1/2 cup grated Parmesan cheese
Salt & pepper to taste
3 Tablespoons butter
1 clove garlic, minced
1/4 cup cheddar cheese, shredded
1/4 cup monterey jack cheese, shredded

Variations: try some fresh parsley or rosesmary minced and mixed in while cooking. Or diced fresh tomatoes–whatever is in season.


Whisk eggs with the cream cheese cubes, then add the Parmesan cheese, salt & pepper, and mix thoroughly.

In a nonstick 10 inch skillet, melt butter over medium high heat. When butter is bubbly, add garlic and saute for about 30 seconds. Pour egg mixture into skillet. Stir and fold gently. When the eggs are approximately 50% cooked, add the shredded cheddar and monterey jack cheeses (reserving a small amount to top on finished eggs before serving). Finishing cooking eggs to your liking, stirring/folding gently.

When serving, top with reserved cheese, and fresh herbs. 

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie

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