Scrambled Eggs In Potato Shells Food

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CHEESY SCRAMBLED EGG AND POTATO SKILLET



Cheesy Scrambled Egg and Potato Skillet image

This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread. You will need a large skillet for this, an electric frypan works well also. If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

10 -12 slices bacon (chopped into small pieces)
3 cups hash browns
2 medium onions, finely chopped
1 green bell pepper (seeded and chopped)
1 jalapeno pepper (seeded and finely chopped) (optional)
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
black pepper
1/4 cup whipping cream (unwhipped, can use milk)
12 large eggs, slightly beaten
1 1/2 cups shredded cheddar cheese
green onion, chopped

Steps:

  • In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
  • Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
  • Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
  • Season with seasoned salt and black pepper to taste.
  • Skim some of the fat off if desired.
  • In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
  • Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
  • Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
  • Sprinkle with chopped green onions.
  • Delicious!

Nutrition Facts : Calories 694.1, Fat 49.8, SaturatedFat 18.1, Cholesterol 491.9, Sodium 902.3, Carbohydrate 33.7, Fiber 3.4, Sugar 4.1, Protein 27.1

SCRAMBLED EGG NESTS



Scrambled Egg Nests image

In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food.

Provided by looneytunesfan

Categories     Breakfast

Time 55m

Yield 12 nests

Number Of Ingredients 11

1 (3 1/2 cup) bag frozen hash brown potatoes, defrosted (we used Simply Potatoes)
1/3 cup vegetable oil or 1/3 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onion
1/3 cup finely diced bell pepper
3/4 cup diced cooked breakfast sausage
shredded cheddar cheese
chopped parsley (to garnish) (optional)

Steps:

  • Heat the oven to 400°.
  • In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
  • Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
  • Remove the nests from the oven and allow them to cool.
  • Meanwhile, whisk together the eggs and milk.
  • Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat.
  • Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
  • Add the sausage and cook until heated through.
  • Add the egg mixture and stir until the eggs have set and small curds have formed.
  • Season with salt and pepper to taste.
  • Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
  • Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
  • If you like, garnish each nest with a little parsley. Serve warm.

Nutrition Facts : Calories 152.9, Fat 9.4, SaturatedFat 2, Cholesterol 107.7, Sodium 152.4, Carbohydrate 12.6, Fiber 1, Sugar 0.6, Protein 5

EGG SCRAMBLE



Egg Scramble image

This egg scramble features potatoes, bacon, cheese and sweet red and green peppers and mushrooms. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Breakfast

Time 35m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups potatoes, peeled and diced
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup mushroom, chopped
2 teaspoons vegetable oil, divided
2 cups cooked bacon, crumbled
16 eggs
2/3 cup sour cream
1/2 cup milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
2 cups cheddar cheese, shredded and divided

Steps:

  • Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
  • Cover and simmer for 10-15 minutes or until tender; drain.
  • In large skillet, saute half of the peppers, onion and mushrooms 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 1 cup cheese.
  • Repeat with remaining ingredients.

Nutrition Facts : Calories 282.2, Fat 20.1, SaturatedFat 9.7, Cholesterol 370.6, Sodium 268.6, Carbohydrate 7.8, Fiber 0.9, Sugar 1.8, Protein 17.4

SCRAMBLED EGG-POTATO BASKETS



Scrambled Egg-Potato Baskets image

I got this recipe from the spring 2010 cooking club magazine. I haven't tried this yet, but it looks tasty

Provided by SaffronMeSilly

Categories     Lunch/Snacks

Time 1h15m

Yield 12 egg-potato baskets, 6 serving(s)

Number Of Ingredients 9

6 tablespoons butter, unsalted and divided
1 cup onion, finely chopped
10 eggs, divided
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 (20 ounce) package refrigerated hash brown potatoes
1 1/2 tablespoons fresh tarragon, chopped
1 1/2 tablespoons fresh chives, sliced
1/2 cup mascarpone cheese, softened (if unavailable substitute with cream cheese)

Steps:

  • Place oven rack in lowest rack position heat oven to 400. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally.
  • Meanwhile, whisk 2 of the eggs, 1 tsp salt, and 1/2 tsp pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in the center. (Keep hash browns from spilling over edges to avoid over browning).
  • Bake on bottom oven rack 40-45 min or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet (Potato baskets can be made 4 hours ahead).
  • Place oven rack in middle position; reduce oven temperature to 300. Whisk remaining 8 eggs, 1/2 tsp salt, 1/4 tsp pepper, tarragon, and chives in large bowl 45 seconds or until frothy and blended.
  • Melt remaining 2 tbsp butter in large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2-3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1-2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato basktes.
  • Immediately bake potato baskets for 5 minutes or until hot.

Nutrition Facts : Calories 492.3, Fat 31.9, SaturatedFat 11.3, Cholesterol 383, Sodium 1107.2, Carbohydrate 37.6, Fiber 3.6, Sugar 3.2, Protein 14

EGGS IN BAKED POTATOES



Eggs in Baked Potatoes image

Make and share this Eggs in Baked Potatoes recipe from Food.com.

Provided by JustJanS

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes
1/4 cup sour cream
1/4 teaspoon chopped dill (or herb of choice)
salt and pepper
4 small eggs
1/2 cup cheddar cheese (or other sharp variety)

Steps:

  • Oven bake potatoes until tender.
  • Cut top off potato (to form a lid).
  • Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
  • Mix the flesh with sour cream, dill, and salt and pepper.
  • Line each potato shell with some of the filling.
  • Break an egg into each potato and sprinkle with cheese.
  • Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
  • I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.

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