Pat developed this recipe for Scrambled Eggs with Cream Cheese that was always served at the annual Holly Community Club Spring Breakfasts.
Here’s Mary Whittaker’s experience making it:
- 8 dozen eggs
- 1/2 gallon milk
- 1-1/2 pounds cream cheese
- There was no mention of seasoning but it didn’t seem to need any
I made it in batches and blended each batch in my food processor. I made this the day before the package breakfast and stored the egg mixture in the school house refrigerator.
Scramble each batch at medium-low heat, stirring constantly.