SCRAMBLED EGG AND GROUND BEEF CASSEROLE
KETO Scrambled Egg Ground Beef Casserole recipe that's easy to make! This baked ground beef casserole is low carb and you can make ahead overnight if you'd like! It's packed with vegetables and sprinkled with cheddar cheese!
Provided by Pamela
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Add ground beef, green pepper and green beans to pan. Cook over medium high heat until beef is browned.
- Add eggs to pan and cook until scrambled and no longer runny, about 5 minutes. Add salt and pepper to taste.
- Add ground beef mixture to a medium sized casserole dish. Add cream of mushroom soup and stir to combine.
- Sprinkle shredded cheddar cheese on top of the casserole.
- Bake for 20 minutes. After 20 minutes, turn oven to broil and bake (while watching it) for 2-3 minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
CHEESY SCRAMBLED EGG FAJITAS
Teach kids how to crack eggs: Tap each egg firmly on a counter, not the rim of a bowl, to avoid getting bits of shell in the mix.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.
- Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.
- Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.
Nutrition Facts : Calories 641 calorie, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 483 milligrams, Sodium 1213 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 30 grams
SCRAMBLED EGGS AND FRIED BEEF SALAMI
My mother made this for us growing up and now I make it for family! So simple, no butter or oil needed since you fry the salami in a dry pan. We use kosher beef salami. It comes packaged like a thick sausage or in slices.
Provided by Oolala
Categories Breakfast
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Beat the eggs in a bowl and set aside.
- In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
- Once it is browned, add the eggs to the salami.
- Use the spatula to move the eggs around in the pan until they are set to your taste.
- Turn out to a plate as soon as they are done and enjoy!
Nutrition Facts : Calories 147, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 140, Carbohydrate 0.8, Sugar 0.8, Protein 12.6
LEFTOVER CORNED BEEF SCRAMBLE
Makes a very nice brunch dish. Not only did I use left over Corned Beef but I also had a potatoe left over and there were bits of sweet peppers in the fridge too. So this was a very sucessful clean the fridge recipe. It really serves two or one very hungry person. Use your own favorite recipe for the scrambled eggs. Tabasco Sauce or any hot spicy sauce is good - I used Mama Zulu's -a very hot sauce
Provided by Bergy
Categories Breakfast
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Spray a skillet with light oil.
- Add the potatoes, peppers, onions, mushrooms and corned beef to the skillet and just heat until warm through - do not overcook.
- Beat the eggs and water together.
- Pour into the skillet over the beef & veggies using medium heat.
- Stir gently as the eggs begin to cook lifting them from the bottom of the pan letting the uncooked eggs flow under.
- When cooked serve with whole wheat toast and , if you wish some fresh sliced tomato.
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
HASH & SCRAMBLED EGGS
This recipe has evolved through several "pig out" camping trips. Three years ago my daughter, grandson and I were camping in Wisconsin. We cook a lot with cast iron dutch ovens over campfire. This stuff will provide 2 or 3 meals for a large family! Corned beef hash the first night, brunch the second day with the eggs, and sandwiches the 3third day. However, be mindful there may be some tummy or rear end inicidents after devouring the entire contents....LOL.
Provided by MadCity Dale
Categories Breakfast
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Day 1-Cook beef according to instructiions on the package. Use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. About 5 to 6 hours.
- Brisket beef meat is done when the meat shreads easily from the fatty areas. Serve hot, as is with potatoes and/or a vegetable.
- Day 2-Potatoes into the same dutch oven with oil and vinegar. Cover potatoes with water and slow boil 5 minutes.
- Add Corned Beeef leftovers and all other ingredients. Slowly simmer at a "9 bubble simmer". (that's 8-10 bubbles on the surface).
- Once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. Cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. Keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. Or more if you want!
- Day 3-Fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and HAVE A DANDY SANDWICH.
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
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.
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