Scrambled Egg And Ground Beef Casserole Food

BREAKFAST SCRAMBLE

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.

GROUND BEEF & EGG BREAKFAST CASSEROLE

Steps:

• Place an oven rack in the center position of the oven. Preheat the oven to 350°F. Lightly grease a 9- by 13-inch baking dish (or coat with cooking spray).
• Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. In the meantime, mix the brown sugar, sage, basil, 3/4 teaspoon salt, garlic powder, onion powder, marjoram, red pepper flakes, and black pepper in a small bowl until combined; set aside. Once the meat is done cooking, drain the grease from the skillet and stir in the spice blend. Remove the skillet from the heat and allow to cool for a few minutes.
• Spread the seasoned meat in the prepared baking dish. Sprinkle the meat with the grated cheddar. In a large bowl, whisk together the eggs, milk, mustard powder, remaining 1/2 teaspoon salt, and ground pepper (to taste) until well combined. Evenly pour the egg mixture over the beef/cheese in the dish.
• Bake for 50 to 55 minutes until the eggs are puffed and golden brown and the center is set. Allow to sit for 5 minutes before slicing and serving.

SCRAMBLED EGG CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

SCRAMBLED EGG CASSEROLE

Steps:

• 1. In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from heat. Add cheese; mix well and set aside.
• 2. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs. Cook over medium heat, stirring occasionally, until eggs begin to set. Add the mushrooms and cheese sauce; mix well.
• 3. Pour into a greased 11"x7"x2" baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight.
• 4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

BEEF, POTATO & EGG BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

JOE'S SPECIAL SCRAMBLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
• Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

SCRAMBLED EGG CASSEROLE

Steps:

• Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
• Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
• Bake at 250* for 30 minutes.
• Note: Can be refrigerated overnight, then baked 45-60 minutes.

SCRAMBLED EGGS AND BEEF

Steps:

• Trim and coarsely chop 10 oz fresh spinach.
• Finely chop onions and garlic cloves, then sauté in the olive oil in a 12-inch heavy skillet over moderately high heat, stirring, until golden, about 10 minutes. Stir in oregano, salt, pepper, and mushrooms and sauté, stirring, until mushrooms are golden and any liquid is evaporated, about 5 minutes. Add ground beef chuck and sauté, breaking up lumps, until browned, 3 to 5 minutes.
• Add spinach and cook, stirring, until wilted, about 2 minutes. Beat eggs with a fork and add to skillet, then cook, stirring, until just set, about 2 minutes.