Creamy, cheesy, and packed with fresh chives—these Plant-Based Cream Cheese and Chive Eggs are the ultimate breakfast upgrade!
Plant-Based Cream Cheese and Chive Eggs: Creamy, and Dreamy!
To me, cream cheese and chive eggs are such a classic breakfast combo. Plant-Based Cream Cheese and Chive Eggs was one of the very first original recipes on Madly Delicious, and now that the blog is fully plant-based, I knew it needed a makeover. The result came out just as good using Just Egg, though you can use any egg alternative you like. With just a few ingredients and less than 10 minutes, it’s an easy breakfast to whip up—especially served with coffee or tea and crispy bread on the side.
Why You’ll Love This Recipe
Quick and easy. Ready in under 10 minutes, perfect for busy mornings.
Classic combo. Cream cheese and chives never go out of style—and this plant-based version tastes just as good.
Rich and creamy. Plant-based cream cheese melts into the eggs for a decadent texture.
Simple ingredients. Just a handful of staples come together for a satisfying breakfast.
Versatile. Pair with toast, crispy bread, or even tuck into a breakfast wrap.
Ingredient Highlight: Chives
Chives may be tiny, but they bring so much to the table. With a fresh, mild onion flavor, they’re perfect for adding brightness without overpowering a dish. Part of the allium family, they’re related to onions, garlic, and leeks, but with a delicate herb-like quality that makes them versatile. Fresh chives are best used at the end of cooking or as a garnish so they keep their flavor and vibrant green color.
Madly Delicious Must-Know Tips and Questions
- Low and slow. Cook the eggs on medium-low heat so they stay creamy and don’t dry out.
- Cube the cream cheese. Cutting it into small pieces helps it melt evenly into the eggs.
- Fresh chives matter. They bring the best flavor and color—if you use dried, reduce the amount by half.
- Pairings. These eggs are great with crispy bread, toast, or even rolled into a wrap.
Can I use a different egg alternative?
Yes—Just Egg works beautifully, but any plant-based egg substitute you like will do.
Can I prep this ahead?
Not really—this recipe is best made fresh, but you can pre-chop the chives to save time.
Let’s Dish About Cream Cheese: Did You Know?
Cream cheese as we know it today was first developed in the United States in the late 1800s, when dairies began experimenting with soft, spreadable cheeses. Its mild flavor and creamy texture quickly made it popular for both sweet and savory dishes. Now, with plant-based versions widely available, you can enjoy that same rich, smooth texture without dairy—perfect for folding into eggs or spreading on toast.
Ready to make your mornings dreamy? Try my Cream Cheese and Chive Eggs!
A classic pairing, meets quick and easy in the morning. Tag me on Instagram @madly__delicious with #UnleashTheDelicious and #MadlyDelicious—I can’t wait to see your breakfast creations!
More Breakfast Recipes
Pumpkin-Orange Spice Waffles with Grand Marnier Syrup
Plant-Based Cream Cheese and Chive Eggs
Ingredients
- ¾ cup plant-based egg (like Just Egg)
- 1 ½ – 2 ounces plant-based plain cream cheese, cut into small cubes
- 2 tbsp chives, finely chopped
- 1 tbsp plant-based butter
- Salt and pepper, to taste
Instructions
- Heat the pan: Place a nonstick skillet over medium-low heat and melt 1 tbsp plant-based butter.
- Pour the eggs:Pour in ¾ cup plant-based egg, season with salt and pepper.
- Add cream cheese: Scatter in 1 ½–2 ounce cubed plant-based cream cheese, letting the cubes soften into the eggs. Let cook slowly, stirring occasionally.
- Add chives: About halfway through cooking, sprinkle in 2 tbsp finely chopped chives. Stir gently as the eggs continue to set.
- Finish and serve: Cook until the eggs are creamy and just set to your liking. Remove from heat, garnish with extra chives if desired, and serve immediately.