Bacon Hominy Scrambled Eggs Recipes

HOMINY, BACON AND EGGS SCRAMBLE

Steps:

• Fry bacon in skillet.
• Set bacon aside. Reserve two TBS bacon drippings, turn heat down,.
• Drain hominy, add to skillet along with the green pepper. Allow to cook until pepper is tender, about 5 minutes on med heat.
• Beat eggs and pour over hominy mixture in skillet. Stir until eggs are just set. Crumble bacon and add to mixture. Sprinkle cheese on top.

BACON & HOMINY SCRAMBLED EGGS

Steps:

• Cook the bacon in a frying pan until crisp. Remove bacon and drain all but 2 Tb of bacon grease.
• Drain the can of hominy and add to the bacon drippings. Fry over medium heat until hominy is lightly brown.
• Beat together the eggs, salt and pepper. Add to hominy and cook, stirring frequently, until eggs are done.
• Crumble bacon over the top and serve.
• Try shredded cheese melted over the top too, if you want to.

KILLER SCRAMBLED EGGS

Steps:

• Crack 7 whole eggs into a medium bowl. Separate remaining egg. Add yolk to the bowl; reserve white for another use. Pour in milk. Whisk until thoroughly combined and bubbles form on top.
• Melt bacon grease in a pan over medium heat. Pour in egg mixture, followed by bacon bits. Cook and stir until set but still moist, 3 to 5 minutes. Season with salt.

GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
• While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
• Heat tortilla in a microwave until soft and pliable, about 15 seconds.
• Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON

Steps:

• Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
• Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
• Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
• Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
• Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
• To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
• Serve with toasted brioche and chilled prosecco.

SCRAMBLED EGGS WITH BACON AND AVOCADO

Steps:

• Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.
• In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
• Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.