POTATO, BACON AND EGG SCRAMBLE
Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
- In 10-inch skillet, melt butter 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 metal 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 crumbled bacon.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
BACON, POTATO, AND SWISS CHARD SCRAMBLE
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
- Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.
QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
- Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
POTATO, BACON AND EGG SCRAMBLE
This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations.
Provided by Kzim4
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt, and pepper until well mixed; set aside.
- Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
- Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
- Sprinkle with bacon.
SCRAMBLED EGG, POTATO, AND BACON TOSTADAS
Categories Egg Potato Breakfast Brunch Bake Fry Kid-Friendly Bacon Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.
- Preheat oven to 350°F.
- In a shallow baking pan arrange bacon in one layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain and crumble. Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.
- Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.
- In a bowl whisk together eggs, scallions, and salt and pepper to taste. In skillet heat remaining 2 tablespoons butter over moderate heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through. Eggs may be made 45 minutes ahead and kept covered.
- Spoon potatoes, bacon, and eggs onto tortillas and serve with accompaniments.
BACON AND POTATO SCRAMBLE
Make and share this Bacon and Potato Scramble recipe from Food.com.
Provided by Mini Ravindran
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Brown the bacon pieces in a skillet.
- Remove the bacon from the pan using a slotted spoon.
- Reserve.
- Add the potatoes and onions to the pan.
- Brown, stirring frequently.
- Return the bacon pieces.
- Add the eggs and scramble with the potatoes.
- Top with the cheese and cover for 1 minute (or until melted).
- Serve warm.
SCRAMBLED EGGS/BACON, POTATOES, PEPPERS AND ONIONS AND SAUSAGE
Make and share this Scrambled Eggs/Bacon, Potatoes, Peppers and Onions and Sausage recipe from Food.com.
Provided by jjans4
Categories Breakfast
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- First cut up bacon and sausage into small pieces and fry.
- take out mix and discard the grease.
- Put potatoes (cooked),cut up onions, and cut up peppers into the fry pan and brown slightly.
- add the bacon/sausage and then scramble the eggs (use whatever quantity you need) and put into the potatoe/bacon mix and cook all together.
- Add cheese to top if so--.
- You can add or subtract as much as you need--.
SCRAMBLED EGG AND BACON SANDWICH
This is just a simple breakfast sandwich that my family loves. This sandwich can be eaten as is, or doctored any way you choose to suit your taste. Some like to add lettuce and tomato....some like to add cheese.....some prefer wheat bread...others prefer white.....just feel free to adjust any way you like!!!
Provided by Jellyqueen
Categories Breakfast
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Slice the 2 slices bacon in half and cook to a crisp.
- Drain on paper towel, and pour drippings out of pan.
- Whip egg with water, add salt and pepper and scramble eggs in same pan in which the bacon was cooked.
- Remove egg to cool.
- After bread has toasted, spread with mayo and layer on eggs and bacon.
- Slice and serve with favorite breakfast beverage.
Nutrition Facts : Calories 335.1, Fat 18.5, SaturatedFat 5, Cholesterol 200.7, Sodium 564.4, Carbohydrate 29.3, Fiber 1.2, Sugar 3.3, Protein 12.1
BREAKFAST TOSTADAS RECIPE BY TASTY
In this recipe, crispy tostada shells are topped with refried beans and fluffy scrambled eggs that are loaded with jalapeño, onion, and tomato. It's all topped with a handful of pepper Jack cheese, then broiled for a melty, bubbly finish. Garnish with fresh cilantro and serve with sour cream and guacamole!
Provided by Tikeyah Whittle
Categories Lunch
Time 27m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a baking sheet with parchment paper.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
- Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12-15 minutes. Remove the pan from the heat and stir in the cilantro.
- Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
- Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1-2 minutes.
- Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams
SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON
For years, I would eat eggs only as an excuse to have bacon and hash browns. And then I made this discovery-the French method of slow cooking. The results of this technique are so good, I'd be perfectly happy to eat the eggs plain, without embellishment, but in this version I still get my potatoes and bacon. This dish requires patience: it's tempting to turn the heat up and finish the eggs quickly, but if you do, they will lose the creamy, custardy consistency that elevates this dish beyond breakfast. Try these eggs as a first course before something simple and light, such as a vegetable or chicken sauté, or grilled fish or beef. You can also serve them for brunch, with fresh fruit or a green salad.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
- Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
- At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
- Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.
EGG, BACON AND POTATO SKILLET
This is a great recipe to use up any leftover cooked potatoes, the cooked potatoes must be very cold before using in this recipes, so cook your potatoes up to 2 days in advance, and refrigerate. A 12-inch cast-iron skillet is best for this. Prep time does not include boiling the potatoes or cooking bacon. I like to add in some finely chopped and seeded jalapenos and use Cajun seasoning in, but that is only optional, adjust the seasoned salt or white salt and black pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
- Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
- Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
- Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
- When the eggs are set cut into squares and turn to brown.
- Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
- Delicious!
Nutrition Facts : Calories 445.6, Fat 23.4, SaturatedFat 11.6, Cholesterol 329.5, Sodium 416.4, Carbohydrate 40.8, Fiber 5.1, Sugar 3.3, Protein 18.8
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