BREAKFAST EGG SCRAMBLE
This easy Breakfast Egg Scramble is an easy, stick to your bones, tasty meal perfect for weekend brunches, holiday mornings and even dinner! Made with scrambled eggs, bacon, cheese, onion and refrigerated hash brown potatoes, this scrambler breakfast is hearty, delicious and perfect comfort food!
Provided by Heather - A Wicked Whisk
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 10
Steps:
- To make this cheesy breakfast egg scramble, start by adding half of the oil to your griddle or a large non-stick skillet and heat over medium high.
- Once oil has heated, add hash browns in an even layer, sprinkle generously with salt and pepper, press down lightly and cook for 6-7 minutes or until golden on the bottom. Drizzle the top of your hash browns with the remaining oil, then flip the hash browns over using a large spatula. Season again with S&P. Continue cooking for another 7-8 minutes.
- Once your hash browns are cooked, remove from pan or push aside on griddle. To the skillet or griddle, add 1 tablespoon butter and once melted, add diced onion. Cook for 2-3 minutes to soften onions. Add bacon pieces to warm and stir to combine. Cook for 1-2 minutes. Remove from skillet or move on top of hash browns if still on griddle.
- To a skillet, add 1 tablespoon butter over medium heat. Add eggs to a large bowl with a dash of salt and pepper and whisk to scramble. Pour eggs into skillet. As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds. Continue cooking until eggs have thickened and no visible liquid egg remains.
- Bring hash browns, bacon, onions and eggs together in your cooking vessel and gently stir to combine. Cover with shredded cheese and cook gently until cheese melts. Garnish with green onions or parsley. Serve immediately.
BACON, EGG AND CHEESE TURNOVERS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
- Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
- Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
- On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
- Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
- Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.
BACON, EGG, AND CHEESE BREAKFAST TACO.
A fairly standard breakfast taco. I like to put in it in the microwave for 1 minute or grill on my George Foreman Grill to get the cheese all nice and melty.
Provided by J. Irish
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a small skillet on medium heat with olive oil.
- Mix egg, bacon, and pepper together.
- Pour egg/bacon into the skillet.
- Line the bottom of the tortilla with cheese and picante sauce.
- Cook two eggs like you're making scrambled eggs.
- Once the eggs are done (2-5 minutes), scoop out onto the cheese and picante sauce.
- Microwave, grill, or just eat!
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
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
BACON AND CHEESE SCRAMBLED EGGS FOR 1
Make and share this Bacon and Cheese Scrambled Eggs for 1 recipe from Food.com.
Provided by kkington
Categories Breakfast
Time 8m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 3
Steps:
- Crack and beat the egg(s).
- Add in bacon and cheese, as much as you'd like.
- Spray skillet with non-stick cooking spray.
- Cook eggs just as you would regular scrambled eggs.
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.
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
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.
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