MEATY COUNTRY BREAKFAST SCRAMBLE
A meaty, stick to your bones, simple dish that will please the whole family. A real meat and potatoes basic dish, a definite comfort food. I developed this on my own after not being fully satisfied from frozen pre-made skillet/scrambles. For this dish I recommend you break out two large skillets. The meal, in my opinion, almost tastes better the second time around. A definite meal ideal for leftovers.
Provided by Shaman Chef
Categories One Dish Meal
Time 45m
Yield 1 Scramble, 6 serving(s)
Number Of Ingredients 12
Steps:
- Get 2 large skillets / sauce pans.
- In the first pan put enough oil to lubricate and brown the potatoes O'Brien on med to high heat, stirring occasionally (per package directions, yours may vary).
- In the second pan brown the breakfast sausage.
- In a bowl beat the eggs along with the milk and set aside.
- Just as the sausage finishes browning, toss in the ham with it to put a little color on it (it's diced and pre-cooked generally, so this should go quick).
- Right after you add the ham to the sausage, add the green onions, bell peppers, and mushrooms to the potatoes O'Brien in the first pan, and sauté the potatoes and veggies together for about 5 minutes.
- Once the ham has browned slightly, drain the fat, and add the sausage and ham to the first pan with the potatoes and veggies and stir the mixture together, then stir occasionally.
- After dumping the sausage and ham, put the pan back on the heat and use it to scramble your eggs (the grease from the sausage will do a wonderful job lubricating the pan and imparting a little flavor to the eggs).
- Once the eggs are scrambled fold them into the first pan, do not over mix, or you will turn the texture to mush.
- Top the mixture with cheese, and gently stir to mix in the cheese,.
- Serve and enjoy!
COUNTRY EGG SCRAMBLE
Hey, partner! Rustle up some spuds, bacon and green onion, and you'll have a hearty breakfast faster than you can hum your favorite square dance jig.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 37m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- Melt butter in 10-inch skillet 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 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 bacon.
Nutrition Facts : Calories 320, Carbohydrate 25 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg
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.
COUNTRY BRUNCH SKILLET
Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. -Elvira Brunnquell, Port Washington, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. , Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.
Nutrition Facts : Calories 304 calories, Fat 21g fat (8g saturated fat), Cholesterol 238mg cholesterol, Sodium 689mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
COUNTRY BREAKFAST SKILLET
Make and share this Country Breakfast Skillet recipe from Food.com.
Provided by CheesyGal
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in large skillet until crisp.
- Remove bacon, crumble, and set aside.
- Drain drippings, reserving 2 tablespoons in skillet.
- Add potatoes, green peppers, onion, salt, and pepper to drippings.
- Cook and stir for 2 minutes.
- Cover and cook, stirring occasionally, until potatoes are brown and tender (about 15 minutes).
- Make 6 wells in potatoes and break one egg into each well.
- Cover and cook on low heat 8-10 minutes, or until eggs are completely set.
- Sprinkle with cheese and bacon.
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.
COUNTRY BREAKFAST SCRAMBLE
Provided by Laura
Number Of Ingredients 9
Steps:
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- In a large skillet, melt butter and add potatoes, and sausage to skillet. Cook for about 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green 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 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 cheese. Serves 6.
ONE DISH COUNTRY BREAKFAST SCRAMBLE
This is one Dish with all of your Sunday morning favorites: sausage, potatoes,eggs, cheese and peppers and onions all topped with sausage gravy, it's delicious
Provided by Cheryl Culver
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- 1. How to Make it: Brown sausage in a large skillet; drain most of fat. In this skillet you will scramble your eggs so just set it aside.
- 2. In a pot Mix gravy cook till thick or as directions on gravy, add sausage to gravy and keep warm. Heat another skillet and put some oil in, when hot Combine potatoes with Anaheim pepper,onions and spread evenly across the bottom of the skillet and cook till nice and brown. Whisk together eggs, water, milk, and butter; add mixture to skillet from cooking the sausage till eggs are fluffy and sprinkle with paprika, salt and pepper to taste. Now add eggs gently to potato skillet and mix and then stir in cheese to this mixture
- 3. Spoon potato and scrambled egg mixture onto your plates and top with Sausage Gravy. Serve Hot and Enjoy a hearty Country Breakfast
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- Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don't stir so frequently that you prevent that from happening.
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- Add potatoes and cook until golden brown. Add meats and vegetables, garlic salt, onion powder, black pepper, and 2 Tablespoons chopped chives. Cook until vegetables are tender. Sprinkle with grated cheese, cover, and remove from heat.
- In a bowl add 8 large eggs, 2 Tablespoons water, and salt & pepper to taste. Whisk until light and fluffy.
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- Heat 2-3 tablespoons olive oil in a 10-inch cast iron skillet over medium heat. Add potatoes in a single layer. Cover with a lid and cook for 10-12 minutes, turning once ¾ of the way through, until cooked and slightly crispy. Season with salt and pepper to taste. Transfer to a plate and set aside.
- Add another 1-2 tablespoons olive oil to the skillet on medium high heat. Cook the onions, bell peppers, and diced ham, turning occasionally, until the bell peppers are tender and slightly charred and the ham is cooked through and golden brown. Season with salt and pepper to taste.
- Add the prepared potatoes back into the skillet, and combine everything. Top with shredded cheese. Place in the preheated oven for 2-4 minutes, or until cheese is nicely melted.
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- Add remaining tbsp butter to skillet if needed. Add onion, pepper, cauliflower and spices. Cook for 5 minutes, or until veggies are cooked through.
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- Cook beef and onion in a large skillet over medium heat, crumbling while you cook. As its cooking, season with paprika, salt, and pepper.
- When meat is no longer pink, add the hash browns and cook until thawed and tender, stirring as you cook.
- Add the water and tomatoes, undrained. Increase heat to high until the mixture boils, then reduce to a simmer. Simmer for 5-10.
- Increase heat to medium/low. Pour the beaten eggs over the mixture, cooking, and lightly stirring. Allow to cook, checking and stirring occasionally until the eggs are set to your liking.
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- Add the sausage to the potatoes and cook. If you are using store-bought, cook to package instructions. When I use sausage links, I usually cut them into four pieces to make them closer to the potato sizing.
- Cook the eggs to your liking. I usually end up scrambling the eggs directly into the pan with the potatoes and sausage.
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