In a large skillet, melt 2 tablespoons of butter and add your eggs to scramble. Continue to stir until all liquid is absorbed and the eggs don't look wet and glossy.
Add your dry scrambled eggs to a high powered blender with the remaining ingredients. Blend until completely smooth. Taste and adjust sweetener if needed.
Pour into 6 ramekins or glasses and refrigerate 2 hours or overnight. It thickens the longer it's in the fridge.
Storage: Cover each ramekin and keep refrigerated for up to 5 days.