1 (3 oz.) pkg. cream cheese with chives
1/2 of an 8 oz. jar cheese spread (about 1/2 c.)
Dash pepper
6 eggs
1 (8 1/2 oz.) can whole white potatoes, drained and cut up
2 oz. fully cooked ham, cut into strips (1/3 c.)

In a 1 quart microwave-safe casserole micro-cook cream cheese, uncovered, on 100% power (high) 15 to 20 seconds or until softened. Stir in cheese spread and pepper; remove and reserve half of the mixture (about 1/3 cup). Add eggs to mixture remaining casserole; mix well. Stir in potatoes and ham.

Cook, uncovered, on high for 6 to 7 minutes or until the eggs are cooked throughout but still glossy and moist. After 3 and 5 minutes, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Top with the reserved cheese mixture; cook on high for 30 seconds more or just until the cheese melts.