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.
BREAKFAST SCRAMBLE
One weekend morning, My husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.-Mary Lill, Rock Cave, West Virginia
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 15g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 408mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
BREAKFAST SCRAMBLE
Eggs are scrambled with kale, harissa, bell peppers, and bacon for a quick yet flavor-packed keto breakfast done in one pan.
Provided by Kim Nelson
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
- Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 7.1 g, Cholesterol 274.1 mg, Fat 17.5 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 6.8 g, Sodium 852.5 mg, Sugar 3.2 g
RICHARD'S BREAKFAST SCRAMBLE
It is a great next day, leftover user breakfast that is hearty and fast! My brother came up with this recipe and it has become a breakfast mainstay when we get together! Serve with bacon, toast and fruit. Yummy!
Provided by heaty
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
- Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 4.1 g, Cholesterol 289.8 mg, Fat 25.6 g, Fiber 0.4 g, Protein 18.2 g, SaturatedFat 13.5 g, Sodium 635.7 mg, Sugar 2.3 g
BASIC BREAKFAST TOFU SCRAMBLE
This is my vegan substitute for scrambled eggs. Super simple, nothing fancy, great addition to a vegan brunch, omni and kid friendly! If you don't have unsweetened soy creamer, unsweetened almond or soy milk works just fine...
Provided by Kozmic Blues
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray non-stick frying generously with cooking spray, and heat over medium.
- Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
- Add the remaining ingredients (except the creamer) and mix well to combine evenly.
- Cook for another 10 minutes or so, stirring regularly.
- When tofu releases most of its water, and begins to firm up, add creamer and mix well.
- Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
- Serve with toast!
EGG SCRAMBLE
Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee
Provided by Taste of Home
Time 35m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
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