These Parmesan Scrambled Eggs are a delicious, easy to make, low carb breakfast with plenty of flavor!
![plate of fluffy scrambled eggs garnished with chopped chives and crused red pepper](https://www.heyketomama.com/wp-content/uploads/2021/05/fluffy-parmesan-scrambled-eggs-featured-683x1024.png.webp)
Eggs are such a classic breakfast food. And because of that, they can get old...fast. Thankfully, there are a lot of different ways to switch up your egg game when you're cooking a keto breakfast.
There's everything from a keto chorizo omelette to a crustless quiche lorraine, but sometimes you want to go back to the basics for a delicious scrambled egg.
This recipe elevates traditional scrambled eggs, adding great, cheesy flavor and maintaining a nice and fluffy texture.
This low carb breakfast feels fancy, but the steps are super easy. These Parmesan Scrambled Eggs were actually even a part of the breakfast in bed my family brought me for Mother's Day this year...and I knew I had to get them on the blog quickly!
These scrambled eggs are also featured in my recipe for keto breakfast pizza, a low carb pizza that uses fathead dough as the base and delicious toppings to get your morning started off right!
What ingredients do I need to make fluffy Parmesan scrambled eggs?
- Cream Cheese
- Butter
- Heavy Cream
- Parmesan Cheese
- Black Pepper
- Eggs
- Optional: Chives and other herbs
That's all you need!
How do I make these scrambled eggs?
This recipe is completely done in a pot on the stove top. Here are the steps to making easy Parmesan scrambled eggs:
- In a medium saucepan over medium heat, melt together the cream cheese and butter. Add the heavy whipping cream, Parmesan cheese, and black pepper. Allow to simmer for 5 minutes, stirring occasionally.
![fluffy parmesan scrambled eggs step one: adding the cream cheese, butter, heavy whipping cream, grated parmesan and black pepper to a saucepan to simmer](https://www.heyketomama.com/wp-content/uploads/2021/05/fluffy-parmesan-scrambled-eggs-step-1-1-1024x1024.png.webp)
2. Crack 4 eggs into a medium bowl and whisk them together. Just before the mixture on the stove begins boiling, whisk in the eggs and reduce the heat. Cook for an additional 5 minutes, stirring occasionally with a spatula or wooden spoon.
![fluffy parmesan scrambled eggs step two: adding the whisked eggs and stirring](https://www.heyketomama.com/wp-content/uploads/2021/05/fluffy-parmesan-scrambled-eggs-step-2-1-1024x1024.png.webp)
3. Remove eggs from heat and transfer to serving dish. The texture of the eggs will be moist and fluffy when done. Garnish with chives and herbs of choice.
![fluffy parmesan scrambled eggs step 3: removing eggs from heat and serving with a garnishing of choice](https://www.heyketomama.com/wp-content/uploads/2021/05/fluffy-parmesan-scrambled-eggs-step-3-1024x1024.png.webp)
Nutrition Info
If you're doing keto for weight loss, from my experience, it's important to keep an eye on how many calories and carbs you're consuming. This is a reminder that ingredients like eggs and heavy cream DO have carbs, just in very small amounts.
This recipe makes 2 servings. For half of the recipe you're looking at:
Calories: 581 Calories
Total Carbs: 6.7 grams
Fiber: 0.075 grams
Net Carbs: 6.6 grams
Protein: 20.5 grams
Fat: 52.7 grams
And here's a breakdown based on the ingredients I used:
Do I have to use Parmesan cheese?
Nope! If Parmesan is too strong of a taste for you, feel free to directly swap it with a cheese like shredded mozzarella, shredded cheddar, or spice things up with pepper jack!
More delicious keto breakfast ideas:
- Air Fryer Sausage and Cheese Balls
- Keto Waffles
- Keto Coffee Cake
- Air Fryer Keto Biscuits
- Air Fryer Scotch Eggs
- Instant Pot Quiche
Fluffy Parmesan Scrambled Eggs
![Fluffy Parmesan Scrambled Eggs](https://www.heyketomama.com/wp-content/uploads/2021/05/fluffy-parmesan-scrambled-eggs-featured-735x1103.png.webp)
These Parmesan Scrambled Eggs are a delicious, easy to make, low carb breakfast with plenty of flavor!
Ingredients
- 2 ounces cream cheese
- ½ cup grated parmesan
- 1 tablespoon butter
- ½ cup heavy whipping cream
- ¼ teaspoon black pepper
- 4 large eggs
Instructions
- In a medium saucepan over medium heat, melt together the cream cheese and butter. Add the heavy whipping cream, Parmesan cheese, and black pepper. Allow to simmer for 5 minutes, stirring occasionally.
- Crack 4 eggs into a medium bowl and whisk them together. Just before the mixture on the stove begins boiling, whisk in the eggs and reduce the heat. Cook for an additional 5 minutes, stirring occasionally with a spatula or wooden spoon.
- Remove eggs from heat and transfer to serving dish. The texture of the eggs will be moist and fluffy when done. Garnish with chives and herbs of choice.
Nutrition Information:
Yield:
2 servingsServing Size:
½ of recipeAmount Per Serving: Calories: 581Total Fat: 52.7gCarbohydrates: 6.7gNet Carbohydrates: 6.6gFiber: .075gProtein: 20.5g