Gluten Free Home Style Scrambled Eggs Recipes

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GLUTEN-FREE HOME STYLE SCRAMBLED EGGS



Gluten-Free Home Style Scrambled Eggs image

Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 18m

Yield 4

Number Of Ingredients 7

6 eggs
3/4 teaspoon salt
3 tablespoons water
1/4 cup butter or margarine
1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
1 small zucchini, chopped (1 cup)
1 medium tomato, seeded and chopped (3/4 cup)

Steps:

  • Beat eggs, salt and water.
  • Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
  • Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 350 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg

MUFFIN-TIN SCRAMBLED EGGS



Muffin-Tin Scrambled Eggs image

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

24 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 jar (4 ounces) sliced mushrooms, finely chopped
1 can (4 ounces) chopped green chiles
3 ounces sliced deli ham, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese
Pico de gallo, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 257mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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