JOE'S SPECIAL SCRAMBLE
A delicious scramble great for any meal of the day! This is a Seattle favorite!
Provided by JULIEP
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.2 g, Cholesterol 280.8 mg, Fat 28.3 g, Fiber 3.2 g, Protein 35.6 g, SaturatedFat 9.5 g, Sodium 197.5 mg, Sugar 4.6 g
JOE'S SPECIAL (SCRAMBLED EGGS WITH SPINACH, BEEF, AND MUSHROOMS)
Make a diner classic breakfast for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. Ready in just 30 minutes!
Provided by Coco Morante
Categories Breakfast Brunch Dinner 1-Pot Kid-friendly Quick and Easy
Time 42m
Yield 6
Number Of Ingredients 13
Steps:
- Cook the mushrooms: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms in a single layer and leave them alone, without stirring, until they begin to brown, about 5 minutes.
- Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms . Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, 5 more minutes.
- Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.
- Cook the ground beef: Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over the top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)
- Scramble the eggs: Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with Tabasco (if using), just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about 5 minutes.
- Mix everything together and serve: Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with a side of sourdough bread.
Nutrition Facts : Calories 305 kcal, Carbohydrate 6 g, Cholesterol 263 mg, Fiber 1 g, Protein 30 g, SaturatedFat 8 g, Sodium 525 mg, Sugar 2 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SOMMER'S SPECIAL SCRAMBLE
I've made this at least four times now. After the first attempt, my bf wouldn't stop asking me for it. He'd go out and buy the ingredients for it and/or make some other hint about how he was craving it. Coming from my bf who doesn't offer any hints as to his feelings on anything, this is a pretty big deal (lol). Although everything is estimated because I was using up what was left in the fridge, it turned out really well. This should make two very hearty servings. I've made this for both breakfast, dinner, and lunch, depending on our cravings (or when we got up that day). Great for weekday or weekends. If you don't need to worry, use real eggs, otherwise this is an egg-free dish. ETA: Just to clarify, the spicy pork sausage listed is actually breakfast sausage sold in 1lb chubs (another good kind to use is Jimmy Dean brand spicy).
Provided by blancpage
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet or pan with lid, brown and crumble pork sausage on med-high heat until cooked through, stirring occasionally. If necessary or desired, add a minimal amount of canola oil. Sometimes I let the sausage get a bit crispy/well-done.
- While sausage is browning, peel and slice potatoes into thin slices (1/8 of an inch). Slice onion thinly then cut slices into quarters (can leave in slices/rings, but my bf prefers his onion rings sliced into quarters).
- When sausage is done, line a bowl with a paper towel and lift out sausage with slotted spoon or slotted spatula and place in bowl, keep warm. Retain as much of the drippings in the pan, but the rest will drain on the paper towel.
- Add butter or margarine to the same pan and melt on med-high. I usually use about 2-4 tablespoons worth, but I start minimal, and add more if needed. Add potatoes and onions, cover and cook 10-15 mins, stirring every 5 minutes.
- Flip potatoes over to try and get them evenly browned. Sprinkle with salt, pepper, and garlic powder to taste. I usually use 1/4 tsp salt, 1/2 tsp of pepper(or more) and 1/2 tsp of garlic powder (or more). You can always add more later. Stir, then cover and cook for another 5-10 minutes.
- Uncover and cook another 5 minutes or until potatoes are tender and browned to your liking and onions are caramelizing and some might even be browned and crispy. Add more pepper and garlic powder if desired.
- Transfer potatoes and onions to the bowl with the sausage, or to a separate bowl. Keep warm.
- If more butter or margarine is needed, melt a minimal amount in the same pan, and still on med-high, add the egg substitute. Add a bit of extra salt or pepper, if desired. Let sit for several seconds as the egg firms up, then scramble and cook to desired doneness. Right before your eggs are looking the way you like them done, dump back in your sausage and potato/onion mixture. Stir all together until heated through.
- Chopped green peppers would probably go great with this also, can probably be added with potatoes and onions depending on how done you like your peppers.
Nutrition Facts : Calories 977.3, Fat 65.5, SaturatedFat 17.8, Cholesterol 87.8, Sodium 1288.8, Carbohydrate 63, Fiber 7.8, Sugar 5.5, Protein 34.8
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