Bacon And Veggie Skillet Scramble Food

BACON, POTATO, AND SWISS CHARD SCRAMBLE

Steps:

• Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
• Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

BACON AND VEGGIE SKILLET SCRAMBLE

Steps:

• Heat olive oil in skillet over medium heat.
• Add potatoes and saute for 5 minutes.
• Add in vegetables and saute for additional 20 minutes or until potatoes are browned and crispy (this will be less time if you used leftover cooked potatoes).
• Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
• Add in cooked bacon.
• Move vegetable and bacon mixture to cover only half of the skillet.
• Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
• Pour into the empty half of the skillet.
• When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
• Season with salt and pepper.
• Sprinkle additional cheddar cheese on top, if using and allow to melt.
• Delicious!

CREAMY BACON VEGETABLE PASTA SKILLET

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
• Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
• Add vegetables and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan.

SWEET POTATO, BACON, AND VEGGIE SKILLET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
• Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
• Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
• Let stand 5 minutes before serving. Garnish with sage leaves.

BREAKFAST SKILLET SCRAMBLE

Steps:

• Preheat the oven to 350 degree F.
• In a large cast iron skillet, sauté the potatoes, green pepper, and onion in oil. Sprinkle with onion powder, garlic powder, and seasoned salt; mix well.
• In a bowl, combine the eggs, bacon (or sausage), water, salsa, salt and pepper. Add to the potato mixture. Bake at 350 until the eggs are set.
• Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

EGGS-TREMELY" GOOD CANADIAN BACON SCRAMBLE

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.

SKILLET SCRAMBLE

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.

BEEFY VEGGIE-PASTA SKILLET WITH CRUMBLED BACON

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain bacon on paper towels. Discard drippings from skillet.
• Brown ground beef in same skillet; drain. Add frozen vegetables and tomatoes to skillet with beef; cook on medium heat 3 min., stirring occasionally. Stir in cream cheese spread and milk; cook and stir 2 min. or until mixture is blended and heated through.
• Drain pasta. Reserve 1 Tbsp. bacon. Add remaining bacon to skillet with the pasta; mix lightly. Sprinkle with reserved bacon.