Curried Egg Scramble Recipes Recipe For Stuffed

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CURRY SCRAMBLE



Curry Scramble image

I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

8 large eggs
1/4 cup fat-free milk
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cardamom, optional
2 medium tomatoes, sliced or chopped

Steps:

  • In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended., Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.

Nutrition Facts : Calories 160 calories, Fat 10g fat (3g saturated fat), Cholesterol 372mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges

SAUSAGE AND EGG STUFFED PEPPERS



Sausage and Egg Stuffed Peppers image

Want an easy and delicious, make-ahead brunch recipe? Try these Egg and Sausage Stuffed Peppers. They are amazing. The bell peppers are first stuffed with an onion, potato, and sausage hash. Crack an egg into the hash and bake them in your oven and breakfast is ready.

Provided by Kristen Stevens

Categories     Breakfast

Time 45m

Number Of Ingredients 7

10 ounce package Grimm's Breakfast Sausages (300g)
1 medium onion (diced)
3 cloves garlic (minced)
2 potatoes (diced small)
sea salt and pepper (to taste)
4 bell peppers (cut in half lengthwise (see photos))
8 large eggs

Steps:

  • Preheat your oven to 350 degrees.
  • Remove the sausage from the package and chop into small pieces. (Note: you may peel off the casing, if you'd like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt and pepper.
  • Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
  • Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away.

Nutrition Facts : ServingSize 2 stuffed pepper halves, Calories 492 kcal, Carbohydrate 30 g, Protein 27 g, Fat 29 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 423 mg, Sodium 615 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 17 g

CURRIED SCRAMBLED EGG



Curried Scrambled Egg image

When my doctor told me to eliminate salt from my diet, I thought I would never eat another egg again! But the chives and curry powder in this recipe pack the right amount of punch and add even more flavor to eggs than salt ever did.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 1 serving.

Number Of Ingredients 5

1 egg
1 teaspoon water
1 teaspoon finely chopped chives
1/8 to 1/4 teaspoon curry powder
1 teaspoon olive oil

Steps:

  • In a small bowl, beat the eggs, water, chives and curry powder. Pour oil into a small skillet: add egg mixture. Cook and stir gently over medium heat until egg is set.

Nutrition Facts : Calories 115 calories, Fat 10g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 63mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CREAMY CURRIED SCRAMBLED EGGS



Creamy Curried Scrambled Eggs image

A different twist on comfort food for breakfast. Cream cheese added to the eggs makes them extra-decadent, while the curry and shallots make them extra-savory. Delicious served on warmed plates with toast on a cold Seattle morning!

Provided by Always Cooking Up Something

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 20m

Yield 2

Number Of Ingredients 8

2 teaspoons ghee (clarified butter)
2 shallots, thinly sliced
1 teaspoon curry powder
1 tablespoon water
4 ounces cream cheese
4 eggs
1 teaspoon Dijon mustard
salt and pepper to taste

Steps:

  • Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.
  • Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 11.8 g, Cholesterol 445.4 mg, Fat 34.2 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 18.3 g, Sodium 377.2 mg, Sugar 2.5 g

CURRY CHEDDAR SCRAMBLED EGGS



Curry Cheddar Scrambled Eggs image

An American classic with a nifty twist!

Provided by Dave Baker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

¼ teaspoon curry powder
Salt and pepper, to taste
2 large eggs, beaten
2 tablespoons shredded Cheddar cheese
½ teaspoon margarine or butter

Steps:

  • Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
  • Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

SCRAMBLED EGG-FILLED CREPES



Scrambled Egg-Filled Crepes image

Make and share this Scrambled Egg-Filled Crepes recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup plain flour
1 cup milk
2 eggs
2 teaspoons vegetable oil
roasted tomatoes, to serve
6 eggs
3/4 cup milk
20 g butter
4 slices rindless bacon, trimmed, chopped, cooked
50 g Baby Spinach, chopped
2 tablespoons chopped chives

Steps:

  • Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes.
  • Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
  • SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
  • Fill crepes with mixture, and roll. Serve with roasted tomatoes.

Nutrition Facts : Calories 289.9, Fat 20.4, SaturatedFat 7.9, Cholesterol 309.4, Sodium 280, Carbohydrate 12.2, Fiber 0.5, Sugar 0.6, Protein 13.8

CURRIED SCRAMBLED EGGS



Curried Scrambled Eggs image

Make and share this Curried Scrambled Eggs recipe from Food.com.

Provided by Miss Pierce

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

4 eggs
1/2 cup cream or 1/2 cup milk, whichever you have on hand
salt and pepper
1 chili pepper, seeded and chopped (I use a Serrano pepper and leave some seeds, as I love heat)
1/2 cup roma tomatoes or 1/2 cup tomatoes, seeded
1 medium garlic clove, chopped
2 green onions, chopped
3 tablespoons olive oil
1/2 tablespoon red curry powder
1/2 tablespoon Madras curry powder (optional- compensate with more red curry powder if not using any madras) (optional)
chopped fresh cilantro (garnish) (optional)

Steps:

  • Beat eggs, salt, pepper and cream or milk together in mixing bowl.
  • Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
  • Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
  • Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
  • Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
  • Garnish with cilantro.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 529.7, Fat 49.1, SaturatedFat 17.5, Cholesterol 489.3, Sodium 168.5, Carbohydrate 8.8, Fiber 1.8, Sugar 3.6, Protein 15.3

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