Pat McGinness’s Scrambled Eggs

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.