Plant-Based Cream Cheese and Chive Eggs
These Plant-Based Cream Cheese and Chive Eggs are rich, creamy, and full of fresh chive flavor. Made with plant-based eggs, cream cheese, and butter, they cook up soft and decadent in minutes—perfect for an easy yet indulgent breakfast.
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.
Notes
Cooking tip
Keep the heat low and slow for creamy results. Depending on your stovetop, you may want the heat just below medium.
Chives
Fresh chives give the best flavor, but if using dried, use about half the amount.
Make-ahead idea
Chop the chives and cube the cream cheese in advance so breakfast comes together even faster.
Nutrition
Serving: 1 servingCalories: 190kcalCarbohydrates: 2gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 320mgPotassium: 55mgSugar: 0.5gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.6mg
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