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.
MICROWAVE POTATO-AND-CHORIZO SCRAMBLE
We scrambled some spicy chorizo sausage and tangy goat cheese into a traditional Spanish tortilla to make a dish that is perfect for brunch or supper. A bit of half and half is the secret to these fluffy and tender eggs.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
- Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes.
- Garnish with chopped parsley, and serve warm or at room temperature.
MEAT AND POTATO SCRAMBLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
- Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
- Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
TOFU-POTATO SCRAMBLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
- Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
- Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.
Nutrition Facts : Calories 374, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 626 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 19 grams
QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
- Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BREAKFAST SCRAMBLE
One weekend morning, My husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.-Mary Lill, Rock Cave, West Virginia
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 15g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 408mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
POTATO, BACON AND EGG SCRAMBLE
This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations.
Provided by Kzim4
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt, and pepper until well mixed; set aside.
- Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
- Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
- Sprinkle with bacon.
CARAMELIZED ONION & POTATO SCRAMBLE
This recipe comes from a little booklet called "What's For Dinner?..Eggs!" that I picked up at the Royal Winter Fair. The cooking times assume that the veggies are already cooked.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, beat the eggs with the milk.
- Season with salt and pepper; set aside.
- In a large non stick skillet over medium heat, melt butter and sauté the onion for about 5 minutes or until golden and tender.
- Stir in the potato, carrot and peas.
- Add the egg mixture to the veggie mixture in the pan and reduce the heat to medium low.
- As the mixture begins to set, gently move the spatula across the bottom and sides of the skillet to form large, soft curds.
- Cook until the eggs are set and no visible liquid egg remains, but the eggs are still moist.
- Serve immediately.
Nutrition Facts : Calories 316.6, Fat 12.9, SaturatedFat 5.1, Cholesterol 381.3, Sodium 204.6, Carbohydrate 32.1, Fiber 5.8, Sugar 7.7, Protein 18.4
BACON AND POTATO SCRAMBLE
Make and share this Bacon and Potato Scramble recipe from Food.com.
Provided by Mini Ravindran
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Brown the bacon pieces in a skillet.
- Remove the bacon from the pan using a slotted spoon.
- Reserve.
- Add the potatoes and onions to the pan.
- Brown, stirring frequently.
- Return the bacon pieces.
- Add the eggs and scramble with the potatoes.
- Top with the cheese and cover for 1 minute (or until melted).
- Serve warm.
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4.6/5 (377)Calories 387 per servingCategory Dinner
- Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
- Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
- Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
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