Creamy Scrambled Eggs on Toasted English Muffins

• 2 doz. eggs
• 3/4 cup skim milk
• 1 Tbsp. ground black pepper
• Philadelphia Light Brick Cream Cheese Spread, cubed
• 3/4 cup fresh chives, cut into 1/2-inch pieces
• 1 doz. English muffins, split, toasted

1. For each serving: Whisk 2 eggs, 1 Tbsp.
2. (15 mL) milk and 1/4 tsp.
3. (1 mL) pepper until blended.
4. Heat small nonstick skillet on medium heat; spray with cooking spray.
5. Add egg mixture and 1/2 oz.
6. (15 g) cream cheese spread.
7. Cook, stirring constantly, until eggs are set and cream cheese is melted.
8. Stir in 1 Tbsp.
9. (15 mL) chives.
10. Spoon over 2 muffin halves.

eggs, milk, ground black pepper, cream cheese, fresh chives, english muffins

Taken from www.kraftrecipes.com/recipes/creamy-scrambled-eggs-on-toasted-english-muffins-118124.aspx (may not work)