Confetti Scrambled Egg Pockets Recipes

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CONFETTI SCRAMBLED EGGS



Confetti Scrambled Eggs image

There's nothing like a bright-eyed breakfast to start your day off right. Pretty pepper pieces peek out from these extra-special scrambled eggs.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

12 large eggs
6 tablespoons half-and-half cream, milk or water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 green onions, chopped
2 tablespoons butter
1 cup shredded cheddar cheese

Steps:

  • In a bowl, beat the eggs, cream, salt and pepper until combined; set aside. , In a large skillet, saute the peppers and onions in butter for 2 minutes. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from the heat; stir in cheese. Serve immediately.

Nutrition Facts : Calories 416 calories, Fat 31g fat (16g saturated fat), Cholesterol 694mg cholesterol, Sodium 725mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

CONFETTI SCRAMBLED EGG POCKETS



Confetti Scrambled Egg Pockets image

This sunny specialty is a colorful crowd-pleaser. My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch or with a light salad for supper.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 cup fresh or frozen corn
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter
8 large eggs
1/4 cup reduced-fat evaporated milk
1/2 teaspoon seasoned salt
1 medium tomato, seeded and chopped
1 green onion, sliced
6 whole wheat pita pocket halves
Salsa, optional

Steps:

  • In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. , In a large bowl, combine the eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Serve with salsa if desired.

Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 255mg cholesterol, Sodium 402mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

CONFETTI SCRAMBLED EGGS



Confetti Scrambled Eggs image

Categories     Egg     Onion     Breakfast     Brunch     Sauté     Valentine's Day     Low Carb     Quick & Easy     Sausage     Bell Pepper     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
2 cups chopped onions
1 4-ounce piece pepperoni sausage, chopped (about 1 cup)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1 teaspoon dried marjoram
12 large eggs, beaten blend

Steps:

  • Melt butter in large nonstick skillet over low heat. Add onions and sauté until very tender, about 8 minutes. Add pepperoni, bell peppers and marjoram. Cook over low heat until bell peppers are crisp-tender, stirring occasionally, about 10 minutes. Pour in eggs. Stir over medium-low heat until eggs are just set, about 5 minutes. Transfer to bowl and serve.

CONFETTI SCRAMBLED EGG POCKETS



Confetti Scrambled Egg Pockets image

Dixie Terry's sunny specialty is a colorful crowd-pleaser. 'My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch...or with a light salad for supper,' she informs from Goreville, Illinois.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 12

1 cup fresh or frozen corn
¼ cup chopped green pepper
2 tablespoons chopped onion
1 (2 ounce) jar diced pimientos, drained
1 tablespoon butter or stick margarine
1 ¼ cups egg substitute
3 large eggs eggs
¼ cup fat-free evaporated milk
½ teaspoon seasoned salt
1 medium tomato, seeded and chopped
1 green onion, sliced
3 (6 inch) whole wheat pita breads, halved

Steps:

  • In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. Combine the egg substitute, eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 26.4 g, Cholesterol 99 mg, Fat 7.4 g, Fiber 3.7 g, Protein 14.6 g, SaturatedFat 2.5 g, Sodium 407.1 mg, Sugar 4 g

SCRAMBLED EGG POCKETS



Scrambled Egg Pockets image

We used a simple homemade pizza dough to make these protein- and fiber-packed egg pockets, but a store-bought dough works, too. They make a great handheld breakfast on the go, or an easy weeknight dinner. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 6

2 cups egg substitute, divided
1/2 cup shredded part-skim mozzarella cheese
1/4 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 portion (1 lb.) Whole Wheat Pizza Dough
2 tablespoons grated Parmesan cheese

Steps:

  • Set aside 2 tablespoons egg substitute. In a large nonstick skillet coated with cooking spray, cook and stir remaining egg substitute over medium heat until almost set. Stir in mozzarella cheese, tomatoes and basil. Cook and stir until completely set. Remove from the heat., On a floured surface, roll dough into a 13-in. square. Cut into four squares; transfer to a 15x10x1-in. baking pan coated with cooking spray. Spoon egg mixture over half of each square to within 1/2 in. of edges., Brush edges of dough with 1 tablespoon reserved egg substitute. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Brush with remaining egg substitute; sprinkle with Parmesan cheese. Bake at 400° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 351 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.

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