ISO: Scrambled eggs with cream cheese

Years ago I made scrambled eggs with cream cheese which made them "hold" better if you were serving a group; they were also very creamy. The kids have asked for them this year for Christmas breakfast and I cannot remember the proportion of eggs to cream cheese (it wasn't a lot). I remember making the scrambled eggs as usual but dropping in little chunks of cream cheese and cooking slowly until the cream cheese disappeared into the eggs and the eggs were set. Has anyone done this; I would appreciate any help.