Country Breakfast Scramble Recipes

MEATY COUNTRY BREAKFAST SCRAMBLE

Steps:

• Get 2 large skillets / sauce pans.
• In the first pan put enough oil to lubricate and brown the potatoes O'Brien on med to high heat, stirring occasionally (per package directions, yours may vary).
• In the second pan brown the breakfast sausage.
• In a bowl beat the eggs along with the milk and set aside.
• Just as the sausage finishes browning, toss in the ham with it to put a little color on it (it's diced and pre-cooked generally, so this should go quick).
• Right after you add the ham to the sausage, add the green onions, bell peppers, and mushrooms to the potatoes O'Brien in the first pan, and sauté the potatoes and veggies together for about 5 minutes.
• Once the ham has browned slightly, drain the fat, and add the sausage and ham to the first pan with the potatoes and veggies and stir the mixture together, then stir occasionally.
• After dumping the sausage and ham, put the pan back on the heat and use it to scramble your eggs (the grease from the sausage will do a wonderful job lubricating the pan and imparting a little flavor to the eggs).
• Once the eggs are scrambled fold them into the first pan, do not over mix, or you will turn the texture to mush.
• Top the mixture with cheese, and gently stir to mix in the cheese,.
• Serve and enjoy!

COUNTRY BREAKFAST BURRITOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown, 17 to 19 minutes.
• Meanwhile, combine green onions and butter in a cold saucepan.
• Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.
• Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.
• Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

RICHARD'S BREAKFAST SCRAMBLE

Steps:

• In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
• Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.

COUNTRY EGG SCRAMBLE

Steps:

• Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
• Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
• Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

BREAKFAST SCRAMBLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

COUNTRY BREAKFAST SCRAMBLE

Steps:

• Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
• Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
• In a large skillet, melt butter and add potatoes, and sausage to skillet. Cook for about 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese. Serves 6.

KENTUCKY FARMHOUSE SCRAMBLE

Steps:

• Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
• Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.

COUNTRY BREAKFAST SCRAMBLE

Steps:

• In a large skillet, saute hash browns, ham and onion for 10 minutes or until hash browns are tender.
• In a small bowl, combine eggs, salt and pepper. Add to hash brown mixture and cook, stirring occasionally until eggs are set.
• Remove from heat and gently stir in the cheese.
• Spoon onto serving platter and sprinkle with chives if desired.