Eldorado Eggs Recipes

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ELDORADO EGGS



Eldorado Eggs image

This can be made the night before to save time. The choice of sausage can make a big difference. so choose wisely :) I like to use the hot sausage but feel free to use your favorite.

Provided by Ceezie

Categories     Breakfast

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb sausage
1/4 cup dried taco seasoning
1 green bell pepper
1 chopped onion
1 cup sliced mushrooms
14 1/2 ounces chopped tomatoes
2 cups cheddar cheese, shredded
2 cups jack cheese, shredded
8 eggs
1 1/3 cups sour cream
1/3 cup flour
1 1/4 teaspoons baking powder
salt, to taste
pepper, to taste

Steps:

  • Combine sausage, taco seasoning, bell pepper, onion, mushroom and chopped tomatoes. Cook until sausage is done. Remove to an 11x7 inch baking dish. Top with cheeses.
  • Combine remaining ingredients. Pour over vegetable mixture and cheeses. Bake at 375 degrees for 1 hour.

Nutrition Facts : Calories 466.8, Fat 36.6, SaturatedFat 17.9, Cholesterol 247.2, Sodium 892.7, Carbohydrate 11.7, Fiber 1, Sugar 2.4, Protein 22.7

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

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.

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