EGG SCRAMBLE
Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee
Provided by Taste of Home
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
FESTIVE EGG SCRAMBLE
This is a very festive and colorful way to ramp up regular scrambled eggs. You can serve the bacon on the side or crumble it into the egg dish.
Provided by Daily Inspiration S
Categories Meat Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- 1. In a large skillet, fry bacon until crisp and brown. Drain bacon on paper towels.
- 2. Pour off pan drippings except 2 tablespoons. Saute mushrooms, corn and bell peppers to drippings. Add pimentos and season to taste. Saute until bell pepper is soft.
- 3. Meanwhile, beat eggs with water. Melt butter in skillet with vegetables. Pour in eggs and scramble to desired doneness. Serve with bacon or you can crumble the bacon into the scrambled egg mixture - your choice.
MARTHA'S SCRAMBLED EGGS
This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.
Provided by Martha Stewart
Time 5m
Number Of Ingredients 6
Steps:
- Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
- Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.
FIESTA SCRAMBLED EGGS
I love to fix this spicy scrambled egg dish for friends and family. It's almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. -Kay Kropff, Canyon, Texas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.
Nutrition Facts : Calories 254 calories, Fat 19g fat (7g saturated fat), Cholesterol 278mg cholesterol, Sodium 609mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
CHRISTMAS BRUNCH SCRAMBLED EGGS
A very special way to prepare scrambled cggs. I make these for brunches and Christmas morning. They are so simple, I've even thrown them together for a delicious quick dinner--Yum!
Provided by kelycarter_
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat together the eggs, green onion tops, milk, salt and pepper.
- In a large, lightly oiled skillet, heat the butter to sizzling. Pour in the egg mixture.
- When the eggs just begin to set on the bottom, run a spatula underneath, allowing the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces.
- Continue cooking in the standard manner for scrambled eggs.
- When the eggs are set, the cheese will be melted.
- Serve immediately. Garnish with parsley.
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Ratings 21Calories 243 per servingCategory Breakfast
- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
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