LOADED SCRAMBLED EGGS (PREGNANT WOMAN'S DREAMS)
I came up with this as kid because I loved scrambled eggs but I thought they were boring so I decided to add my other favorite things Ham and Pickles, It's great especially if you're pregnant!!!
Provided by VeganGrbicGirl
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix eggs and milk together, set aside.
- Cut ham into small cubes.
- Cut pickles into small cubes.
- Mix egg mixture ham and pickles together.
- Put in well oiled or buttered skillet and cook until eggs are light and fluffy.
- Serve with ketchup or BBQ sauce.
Nutrition Facts : Calories 176.7, Fat 11, SaturatedFat 3.8, Cholesterol 337.5, Sodium 574.8, Carbohydrate 3.4, Fiber 0.5, Sugar 0.8, Protein 15.1
SCRAMBLED EGGS WITH THE WORKS
Steps:
- In a large skillet, cook the sausage, mushrooms, green pepper and onion over medium heat until meat is no longer pink; drain., In a large bowl, whisk the eggs, cheese, water, salt and pepper; add to skillet. Cook and stir over medium heat until eggs are set. Stir in tomato.
Nutrition Facts : Calories 259 calories, Fat 19g fat (8g saturated fat), Cholesterol 447mg cholesterol, Sodium 444mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
MARTHA'S SCRAMBLED EGGS
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
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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