SYDNEY'S BACON & EGG SCRAMBLE
My Dad didn't cook very often. Actually, I can only remember two things that he ever made. This is one of them. He always comes to mind when I make this. The best way to enjoy this (for me anyway) is while curled up in a big comfy chair. No juice, no coffee, no toast. Just me and memories of my Dad.
Provided by Diana 2
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon until crisp. I do it in the microwave to reduce fat. Crumble when cool.
- In a small bowl, beat eggs with water, onion powder, salt and pepper.
- In a small frying pan, melt butter until bubbling.
- Add beaten eggs and crumbled bacon.
- Stir until eggs have set.
- Enjoy!
Nutrition Facts : Calories 250.4, Fat 20.5, SaturatedFat 7.9, Cholesterol 392.9, Sodium 309, Carbohydrate 0.9, Sugar 0.4, Protein 14.5
POTATO, BACON AND EGG SCRAMBLE
Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
SUMMER EGG AND BACON SCRAMBLE
Make and share this Summer Egg and Bacon Scramble recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frypam.
- Fry onion, peppers and bacon.
- Mix eggs in a bowl with milk.
- Season well.
- Stir eggs into frypan.
- Cook gently for 5 minutes or till just scrambled.
- Serve piled onto buttered toast.
- Dig in !
Nutrition Facts : Calories 248.9, Fat 16.8, SaturatedFat 6.1, Cholesterol 387, Sodium 268.2, Carbohydrate 7.2, Fiber 1.2, Sugar 2.8, Protein 16.1
BACON, SPINACH, AND EGG SCRAMBLE
This is my new favorite way to scramble eggs. I don't have the cooking chops to flip an omelet, but I can mix the same ingredients together. It may not be as pretty, but it tastes just as good!
Provided by quirkycook
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Fry chopped bacon in a non stick skillet.
- Beat together egg, egg whites, milk, salt, and pepper.
- When bacon is almost done, add chopped spinach and saute until just wilted.
- Add egg mixture and scramble.
- Top with cheddar cheese.
EGGS-TREMELY" GOOD CANADIAN BACON SCRAMBLE
Make and share this Eggs-Tremely" Good Canadian Bacon Scramble recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray large skillet with cooking spray.
- Add mushrooms and onions to skillet; cook and stir on medium heat 5 minutes or until vegetables are crisp-tender.
- Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 minutes or until egg mixture begins to set but top is still moist, stirring occasionally.
- Stir in Canadian bacon; continue cooking 2 minutes or until egg mixture is set and no visible liquid remains, stirring occasionally.
- Season with pepper to taste; sprinkle with cheese.
- Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.
Nutrition Facts : Calories 211.1, Fat 12.4, SaturatedFat 5.3, Cholesterol 247.4, Sodium 718.7, Carbohydrate 4.2, Fiber 0.6, Sugar 1.2, Protein 20.2
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