Hearty Scrambled Egg Meal Recipes

HEARTY SCRAMBLED EGGS

Hearty Scrambled Eggs image

This hearty breakfast dish includes classic omelet ingredients in a fun egg scramble that's so quick to whip up! The eggs pick up plenty of flavor from the mushrooms, onion and cheese. To shave minutes off the prep time, I keep diced ham in the freezer. -Carole Anhalt Manitowoc, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

8 eggs
1-1/4 cups diced fully cooked ham
3/4 cup diced cheddar cheese
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2 to 3 tablespoons butter

Steps:

In a bowl, beat eggs. Add ham, cheese, mushrooms and onion. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are completely set and cheese is melted.

Nutrition Facts : Calories 310 calories, Fat 19g fat (8g saturated fat), Cholesterol 467mg cholesterol, Sodium 894mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.

HEARTY EGG SCRAMBLE

Hearty Egg Scramble image

An egg entree is always flavorful and filling...and it won't put a crack in your bank account. The recipe is extra special because it's loaded with ham and potatoes.-Marsha Ransom, South Haven, Michigan

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter, cubed
2 medium potatoes, peeled, cooked and cubed
1-1/2 cups julienned fully cooked ham
6 large eggs
2 tablespoons water
Dash pepper

Steps:

In a large skillet, saute onion and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. , In a large bowl, whisk the eggs, water and pepper; pour over ham mixture. Cook and stir over medium heat until eggs are completely set.

Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 251mg cholesterol, Sodium 589mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

HEARTY SCRAMBLED EGGS

Hearty Scrambled Eggs image

This hearty breakfast dish includes classic omelet ingredients in a fun egg scramble that's so quick to whip up! The eggs pick up plenty of flavor from the mushrooms, onion and cheese. To shave minutes off the prep time, I keep diced ham in the freezer. --Carole Anhalt Manitowoc, Wisconsin

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

8 large eggs eggs
1 ¼ cups diced fully cooked ham
¾ cup diced Cheddar cheese
½ cup chopped fresh mushrooms
¼ cup chopped onion
2 tablespoons butter or margarine

Steps:

In a bowl, beat eggs. Add ham, cheese, mushrooms and onion. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are completely set and cheese is melted.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 2.4 g, Cholesterol 433.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 26.2 g, SaturatedFat 14 g, Sodium 855.1 mg, Sugar 1.5 g

MARTHA'S SCRAMBLED EGGS

Martha's Scrambled Eggs image

This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 6

Ingredients

3 large eggs
Kosher salt and freshly ground pepper
Softened unsalted butter, for bread
1 English muffin, split
1 tablespoon Clarified Butter
Steamed asparagus and cooked bacon, for serving (optional)

Steps:

Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

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