SKILLET SCRAMBLE
"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always use up whatever leftovers you have on hand."
Provided by Taste of Home
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 235mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
DINNER SCRAMBLE
We like doing breakfast for dinner and this is really good. I like to add cooked sage sausage to this sometimes for add flavor.
Provided by kzbhansen
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat 2 Tablespoons of butter in a non-stick skillet.
- Add mushrooms and the ham or bacon and saute for about 1 minute. Remove from heat.
- Beat the eggs and mayonnaise well.
- Mix cheese and onion into the egg mixture.
- Return skillet to medium heat.
- Add 1 Tablespoon of butter and the egg mixture all at once.
- Cook for a few seconds without stirring until mixture begins to set.
- As the eggs cook stir gently lifting to let the raw egg run under the cooked.
- Dont let brown or dry out.
- Serve immediately.
Nutrition Facts : Calories 310.3, Fat 24.3, SaturatedFat 9.8, Cholesterol 320.5, Sodium 633.9, Carbohydrate 7.7, Fiber 0.3, Sugar 2.2, Protein 15.6
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- In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper.
- Heat the olive oil over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
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