The Great Plains Heisey Club

Matt's Cream Cheese Scrambled Eggs

12 servings

1 8 oz package cream cheese, softened		1 ½ t lemon pepper seasoning
1/3 C half and half		1 t salt
2 dozen eggs		1 ½ C cooked and crumbled bacon
1 C grated parmesan cheese		6 T butter

 

Beat cream cheese and cream until smooth.  Beat in the eggs, then add the parmesan cheese, lemon pepper and salt.  Stir in bacon.  In a large skillet melt butter, add egg mixture, cook and stir over medium heat until eggs are completely set.