Creole Scrambled Eggs Recipes

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EGGS CREOLE OVER TOAST



Eggs Creole Over Toast image

Tasty egg scramble.

Provided by cassiopeia222

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
¼ cup chopped mushrooms
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 cup crushed tomatoes
1 tablespoon capers
6 eggs, beaten
4 slices bread, toasted

Steps:

  • Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
  • Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.

Nutrition Facts : Calories 222 calories, Carbohydrate 18.3 g, Cholesterol 286.6 mg, Fat 11.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4.4 g, Sodium 440.4 mg, Sugar 1.9 g

CHEESY CREOLE BREAKFAST SKILLET



Cheesy Creole Breakfast Skillet image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown's House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CALICO SCRAMBLED EGGS



Calico Scrambled Eggs image

When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

8 large eggs
1/4 cup 2% milk
1/8 to 1/4 teaspoon dill weed
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon butter
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped fresh tomato

Steps:

  • In a bowl, whisk the first 5 ingredients until blended. In a 12-in. nonstick skillet, heat butter over medium-high heat. Add green pepper and onion; cook and stir until tender. Remove from pan. , In same pan, pour in egg mixture; cook and stir over medium heat until eggs begin to thicken. Add tomato and pepper mixture; cook until heated through and no liquid egg remains, stirring gently.

Nutrition Facts : Calories 188 calories, Fat 13g fat (5g saturated fat), Cholesterol 381mg cholesterol, Sodium 248mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges

CREOLE EGGS



Creole Eggs image

English muffins topped with hard-coiled egg slices and a tasty tomato based sauce. This is done in the microwave, so is quick. Cooking times listed are approximate, depending on wattage of your microwave.

Provided by Outta Here

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 onion, cut in half and thinly sliced
1 green bell pepper, seeded and cut into thin strips
2 celery ribs, thinly sliced
2 garlic cloves, thinly sliced
1 bay leaf
2 tablespoons unsalted butter
1 (15 ounce) can diced tomatoes, liquid reserved
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons louisiana hot sauce
2 teaspoons paprika
1 1/2 tablespoons cornstarch
4 English muffins, split in half
8 hard-boiled eggs, peeled and sliced

Steps:

  • Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
  • Drain liquid from tomatoes into a small bowl; set aside.
  • Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf.
  • Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
  • Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.

CORNY SCRAMBLED EGGS



Corny Scrambled Eggs image

Corn adds the surprising sweetness to these effortless eggs from Mrs. John Perschke of Michigan City, Indiana. "Vary the flavor by adding 1/4 cup of chopped onion and 3 tablespoons of chopped green pepper," she suggests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 4

6 eggs
1 can (14-3/4 ounces) cream-style corn
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons butter

Steps:

  • In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set.

Nutrition Facts : Calories 460 calories, Fat 30g fat (12g saturated fat), Cholesterol 467mg cholesterol, Sodium 999mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

CREOLE SCRAMBLE



Creole Scramble image

Make and share this Creole Scramble recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 lb smoked sausage, thinly sliced
1 garlic clove
1/8 teaspoon cayenne pepper
1/2 cup green onion, minced
3/4 cup tomatoes, diced
1/2 cup bell pepper, diced
1/2 teaspoon pepper
1 teaspoon creole seasoning
6 eggs
1 tablespoon milk

Steps:

  • saute oil and veggies
  • add sausage
  • add spices.
  • add eggs beaten with milk
  • cook until done.

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE



Scrambled Eggs with Poblano Chiles and Cheese image

Provided by Helen Yard

Categories     Cheese     Egg     Onion     Pepper     Tomato     Breakfast     Brunch     Sauté     Quick & Easy     Cilantro     Bon Appétit     Arizona

Yield Makes 4 servings

Number Of Ingredients 11

6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1 14 1/2-ounce can petite diced tomatoes in juice
1/4 teaspoon chili powder
2 large poblano chiles, seeded, diced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro, divided
8 large eggs, beaten to blend
1 cup crumbled queso fresco or feta cheese (about 4 ounces)

Steps:

  • Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm.
  • Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.

SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD



Scrambled Eggs with Sausage and Cornbread image

A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!

Provided by Teresa Shoenleben-Ward

Categories     Breakfast and Brunch     Eggs

Time 30m

Yield 4

Number Of Ingredients 7

¼ cup vegetable oil
¼ pound bulk pork sausage
1 4x4-inch square prepared cornbread, crumbled
4 eggs
1 (10 ounce) package frozen bell pepper and onion mix, thawed
1 dash hot sauce, or to taste
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
  • Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g

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