Swiss Cheese Scramble 14 Food

CHEESY SCRAMBLED EGGS 8 WAYS

Steps:

• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, about 2-3 minutes.
• Add sausage and cook until browned, about 2-3 minutes. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to plate and season with salt and pepper to taste. Sprinkle herbes de provence and cheese over eggs. Garnish with salsa.
• Add butter or coconut oil to a medium skillet and heat over medium heat.
• Add ham and cook until browned, about 1-2 minutes. Add onion, pepper, and mushrooms and cook together with the ham for an additional 2 minutes. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and sprinkle cheese over eggs. Top with a little bit of your favorite barbecue sauce.
• Add oregano, thyme, basil and marjoram to a small bowl and stir until combined. Set aside.
• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes. Add garlic and cook, constantly stirring, until fragrant, about 1 minute. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, add feta and stir until well distributed. Season with salt, pepper and herb mixture. Top with olive tapenade or chopped kalamata olives.
• Add chorizo to skillet and heat over medium heat until browned and cooked through, about 3-4 minutes.
• Add onion and chiles and cook about 1-2 minutes longer. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in black beans. Sprinkle cheese over the top and garnish with guacamole, pico de gallo and/or sour cream.
• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes.
• Add spinach and stir and cook until wilted. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and papper to taste, and sprinkle with cheese.
• Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms and cook for 1-2 minutes. Add garlic and stir and cook until fragrant, about 1 minute longer. Add spinach cook until spinach wilts, stirring constantly. Remove skillet from heat to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in cream cheese until well distributed.
• Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms, onion, peppers, and green chiles and cook for 2-3 minutes until slightly browned. Remove skillet from heat to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to plate, season with salt and pepper to taste, sprinkle cheese over top and garnish with avocado slices.
• Add butter or coconut oil to a medium skillet and heat over low heat.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Add eggs. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in pesto. Sprinkle with cheese.

SWISS SCRAMBLED EGGS

Steps:

• Heat butter or olive oil in a medium skillet over medium-high heat.
• While skillet is heating, beat eggs and milk together until foamy.
• When skillet is hot, pour eggs into skillet and scramble until just beginning to set.
• Add cheese to eggs and continue cooking eggs to desired doneness.
• After the eggs are done, put them on a plate and continue to stir until the cheese is completely melted.
• Serve immediately.

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

SWISS CHARD SCRAMBLE

Steps:

• Heat oil in a medium skillet.
• Add onion and garlic and saute about 5 minutes.
• Add chard and herbs.
• Saute until wilted, about 2 minutes.
• Add eggs, cheese, salt, and pepper.
• Cook, stirring, until eggs are set.

SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE

Steps:

• Preheat oven to 350.
• Grease 6 tin muffin tin.
• Whisk 8 large eggs in bowl with water.
• Add Salt and Pepper to taste.
• Pour in equal amounts into muffin tins.
• Bake 15 minutes.
• Remove from oven.
• Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
• Return to oven for an additional 10 minutes, or until egg mixture is finished.
• To reheat place in microwave on a microwave safe plate for 45 seconds.
• Enjoy!