Pams Eggs Ole Food

EGGS OLE!

Eggs Ole! image

Make and share this Eggs Ole! recipe from Food.com.

Provided by Graybert

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 eggs
1/4 cup water
salt and pepper, taste
6 tablespoons butter, divided
1/2-1 cup mushroom, sliced
1/2 cup chopper green onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1/2 cup coarsely chopped zucchini
1/2 cup coarsely chopped tomatoes
1/4 cup chopped green chili (canned or fresh)
salt and pepper (again!)
1/2 lb monterey jack cheese, grated
salsa

Steps:

Beat eggs and water together.
Season with salt and pepper.
Melt butter in frying pan and add egg mixture.
Scramble JUST UNTIL MOIST.
Place in large ovenproof dish and keep warm in oven.
Melt that other butter in frypan and saute all veggies till tender.
Season with salt and pepper.
Spoon over eggs, sprinkle with grated cheese and return to 300 F.
oven until cheese melts.
Serve with lots of salsa.

Nutrition Facts : Calories 406.8, Fat 33.1, SaturatedFat 17.6, Cholesterol 487.3, Sodium 429.7, Carbohydrate 4.7, Fiber 1.1, Sugar 3, Protein 22.9

EGGS OLE'

Eggs Ole' image

Provided by My Food and Family

Categories Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 pound hot sausage
6 jumbo eggs
1 cup milk
1 can cream of mushroom soup
1 cup chopped onion
1 cup chopped colored peppers (green, red & yellow)
1 can (4 oz.) mushrooms, drained
5 hash browns, crumbled
2 cup shredded cheddar cheese

Steps:

Cook sausage, drain. Mix together eggs, milk & soup.
Layer ingredients in 13x9-inch dish: sausage, egg mixture, onions, peppers, mushrooms, hash browns, and shredded cheddar cheese.
Bake 400 degrees F for 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BRUNCH EGGS OLE

Brunch Eggs Ole image

Low carb recipe; low-fat cheeses and Egg Beaters can be substituted for reduction in cholesterol and calories/fat. This recipe came from a Low Carb Cookbook

Provided by Cyn2938

Categories Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 cups shredded monterey jack cheese with jalapeno peppers
1 1/2 cups small curd cottage cheese
1 cup shredded sharp cheddar cheese
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon hot pepper sauce

Steps:

Preheat oven to 350 degrees.
Grease 9-inch square or round baking pan.
Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
Combine flour, baking powder and salt in a small bowl.
Stir flour mixture into eggs until blended.
Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
Fold into egg mixture until well blended.
Pour into prepared pan.
Bake 45 to 50 minutes or until golden brown and firm in center.
Let stand 10 minutes before cutting to serve.
Serve with salsa.

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Preheat oven to 300 degrees. Whisk eggs and water or milk together. Season with salt and pepper. Melt butter in a frying pan and add egg mixture. Scramble just until moist. Eggs will continue to cook in the oven so take care not to overcook them. Place in a large ovenproof dish and cover dish with foil to keep warm while you saute the vegetables. Melt the other butter in a frypan and saute all veggies till tender. Season with Tex-Mex seasoning, taste and add salt and pepper if necessary. Some seasoning mixes have added salt, so go easy on the salt and pepper until you’ve tasted it. Spoon over eggs, sprinkle with grated cheese and heat in oven until cheese melts, approximately 10-15 minutes.
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