Green Garlic And Ham Scrambled Eggs With Cheese Food

HAM 'N CHEESE SCRAMBLED EGGS

Steps:

• Melt butter in 12-inch nonstick skillet over medium-high heat until sizzling; add onion and green pepper. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Add ham; continue cooking 2-3 minutes or until heated through. Reduce heat to medium.
• Beat eggs and water in bowl with whisk. Pour eggs over vegetables in skillet. Cook, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until almost set.
• Sprinkle with cheese; add salt and pepper, if desired. Cover; remove from heat. Let stand 2-3 minutes or until cheese is melted.

GREEN EGGS AND HAM

Steps:

• Heat the butter in a medium skillet over medium-high heat. Add the spinach, ham, and scallions to the skillet, stirring with a wooden spoon to combine. Cook for 2 minutes, and then pour the eggs over the spinach mixture. Allow the eggs to begin to set, and then add pesto, salt, and pepper. Stir together until eggs are cooked evenly. Serve with favorite breakfast accompaniments.
• Add the spinach, basil, garlic, and cheese, if using, to a food processor and begin to pulse on low speed. Slowly add the olive oil while the processor is running. Pulse until the ingredients are blended into a smooth sauce, being careful not to overmix. Season, to taste, with salt.

EGG SCRAMBLE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.

GREEN GARLIC AND HAM SCRAMBLED EGGS WITH CHEESE

Steps:

• Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes.
• Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.

HAM AND VEGETABLE SCRAMBLED EGGS

Steps:

• In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
• Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
• Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.

GREEN EGGS AND HAM GRILLED CHEESE

Steps:

• Heat the olive oil in a nonstick or cast iron skillet over medium high heat. Crack the egg into the pan, and cook sunny-side up. Once cooked, remove from the pan and set aside.
• Add 1 tablespoon of butter to the pan. Spread pesto on both slices of bread and place them in the pan, pesto-side up. Add 2 slices of cheese to each piece of Cobblestone bread, followed by half of the prosciutto, and half of the arugula.
• Lay the egg on top, and fold the two halves of bread together to make a sandwich. Grill until the cheese is melted, flipping once, being careful not to break the egg yolk. Repeat with the rest of the ingredients to make the second sandwich. Slice each sandwich in half with a serrated knife, and serve!

GREEN EGGS AND HAM

Steps:

• To make the Basil Pesto: Add the first 7 pesto ingredients to the container of a food processor or blender.
• Process until minced.
• With motor running, slowly pour oil in through the feed tube and blend until a paste forms.
• Transfer mixture to a bowl; cover and refrigerate until ready to use (or may freeze in an airtight container for up to 3 months; bring to room temp before using).
• To make Green Eggs and Ham: In a medium mixing bowl, whsik the eggs until slightly frothy; add in 2 tablespoons Basil Pesto, ham, salt, and pepper; stir to combine.
• Melt butter in a large nonstick skillet over medium heat; swirl butter to coat bottom of pan.
• When butter foams, add egg mixture all at once.
• Let set for 20 seconds.
• Cook, stirring, for about 3-4 minutes or until fluffy and almost dry.
• Serve with basil leaves as garnish.

THE BEST HAM & CHEESE SCRAMBLED EGGS

Steps:

• Heat a frying pan on medium heat. Spray with a bit of non-stick cooking spray and add in diced ham, stirring occasionally.
• Crack eggs into a bowl. Add in water and Ranch dressing. Whisk until combined.
• Pour eggs into frying pan with ham. Using a rubber spatula, mix gently. Allow to cook, turning eggs occasionally. Once eggs are nearly cooked add in half the cheese. Stir to combine. Remove from heat once completely cooked (time will vary depending on how soft you like your scrambled eggs.)
• Top with remaining cheese and serve.

CHEESY SCRAMBLED EGGS 8 WAYS

Steps:

• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, about 2-3 minutes.
• Add sausage and cook until browned, about 2-3 minutes. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to plate and season with salt and pepper to taste. Sprinkle herbes de provence and cheese over eggs. Garnish with salsa.
• Add butter or coconut oil to a medium skillet and heat over medium heat.
• Add ham and cook until browned, about 1-2 minutes. Add onion, pepper, and mushrooms and cook together with the ham for an additional 2 minutes. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and sprinkle cheese over eggs. Top with a little bit of your favorite barbecue sauce.
• Add oregano, thyme, basil and marjoram to a small bowl and stir until combined. Set aside.
• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes. Add garlic and cook, constantly stirring, until fragrant, about 1 minute. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, add feta and stir until well distributed. Season with salt, pepper and herb mixture. Top with olive tapenade or chopped kalamata olives.
• Add chorizo to skillet and heat over medium heat until browned and cooked through, about 3-4 minutes.
• Add onion and chiles and cook about 1-2 minutes longer. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in black beans. Sprinkle cheese over the top and garnish with guacamole, pico de gallo and/or sour cream.
• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes.
• Add spinach and stir and cook until wilted. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and papper to taste, and sprinkle with cheese.
• Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms and cook for 1-2 minutes. Add garlic and stir and cook until fragrant, about 1 minute longer. Add spinach cook until spinach wilts, stirring constantly. Remove skillet from heat to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in cream cheese until well distributed.
• Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms, onion, peppers, and green chiles and cook for 2-3 minutes until slightly browned. Remove skillet from heat to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to plate, season with salt and pepper to taste, sprinkle cheese over top and garnish with avocado slices.
• Add butter or coconut oil to a medium skillet and heat over low heat.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Add eggs. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in pesto. Sprinkle with cheese.

HAM AND VEGETABLE SCRAMBLED EGGS

Steps:

• In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
• Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
• Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
• NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.

GREEN GARLIC AND HAM SCRAMBLED EGGS WITH CHEESE

Steps:

• Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes.
• Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.