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.
Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
COUNTRY-STYLE SCRAMBLED EGGS
This is a recipe that my sisters and I often made for breakfast/brunch on the weekends, but we didn't measure the amounts. To make things easier, we used Ore Ida's Potatoes O'Brien Hash Browns, so no cleaning or dicing of the potatoes, onions and peppers, and we loved that it was a one dish meal. This recipe was found in my Taste Of Home Magazine, and uses fresh ingredients and lists the amounts. I would cut down the amount of green peppers for our taste, so adjust to your tastes.
Provided by diner524
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large 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 or 4 minutes or until crisp-tender; drain.
- Stir in the reserved 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 and let stand until cheese has melted.
COUNTRY SCRAMBLED EGGS
A recipes I found on-line at Land O Lakes. Farm fresh eggs are scrambled with healthy, hearty ingredients.
Provided by diner524
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
- Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
- Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
Nutrition Facts : Calories 318.4, Fat 21.5, SaturatedFat 9.8, Cholesterol 315.1, Sodium 501.7, Carbohydrate 13.1, Fiber 1.6, Sugar 2.3, Protein 18
CREAMY SCRAMBLED EGGS WITH DILL HAVARTI WITH COUNTRY HAM AND BUTTERY TOASTED CROUTONS
Steps:
- For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces.
- Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
- For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
COUNTRY EGG SCRAMBLE
Hey, partner! Rustle up some spuds, bacon and green onion, and you'll have a hearty breakfast faster than you can hum your favorite square dance jig.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 37m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320, Carbohydrate 25 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg
FRENCH-STYLE SCRAMBLED EGGS
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.
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- Combine half & half, eggs, salt and pepper in bowl; mix well. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, 4-5 minutes or until eggs are set.
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