Heat the butter in a skillet over medium heat. Add the jalapeno to the skillet and sauté for about 3-5 minutes, until starting to get tender.

Meanwhile, crack the eggs into a bowl and add a splash of almond milk (about 1 tbsp or so). Whisk the eggs.

Turn the skillet with the jalapenos to medium low and pour in your eggs. Cut the cream cheese into a few pieces and dollop onto the eggs in the skillet. Sprinkle the cheddar cheese over the top.

When the eggs have been cooking for 1-2 minutes and are completely set on the bottom, use a spatula to flip the eggs over in the pan. Cook for another 30-60 seconds, then fold one side over onto the other and serve.