Mac Cheese Scrambled Egg Cup Recipes

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MAC & CHEESE SCRAMBLED EGG CUP



Mac & Cheese Scrambled Egg Cup image

Find out how to make our easy Mac & Cheese Scrambled Egg Cup. Scrambled eggs meet mac and cheese in this scrumptious ham, egg and cheese combo.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 5

1 container (2 oz.) KRAFT EASY MAC
1 egg
1 Tbsp. milk
1 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 Tbsp. HEINZ Tomato Ketchup

Steps:

  • Prepare EASY MAC as directed on package.
  • Beat egg and milk in medium microwaveable bowl until blended. Microwave on HIGH 40 sec.; stir. Microwave 10 sec. or until egg mixture is set.
  • Add EASY MAC and ham to egg mixture; mix well.
  • Serve with ketchup.

Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 1020 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 7 g, Protein 19 g

SCRAMBLED EGGS WITH CHEESE



Scrambled Eggs With Cheese image

Make and share this Scrambled Eggs With Cheese recipe from Food.com.

Provided by AmyKat321

Categories     Breakfast

Time 6m

Yield 1-2 serving(s)

Number Of Ingredients 6

3 eggs
1/2 cup of shredded cheddar cheese (or desired amount)
1 dash water
margarine (to coat pan) or oil (to coat pan)
salt
pepper

Steps:

  • Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
  • Put tablespoon of butter or oil in pan over Medium heat.
  • Pour egg/cheese mixture into pan. Stir constantly with spatula until done.

Nutrition Facts : Calories 448.2, Fat 33.6, SaturatedFat 16.6, Cholesterol 693.8, Sodium 560.9, Carbohydrate 1.9, Sugar 1.4, Protein 32.9

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Provided by aveal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
  • Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
  • Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g

MACARONI SCRAMBLE



Macaroni Scramble image

This quick-and-easy dinner from Patty Kile of Elizabethtown, Pennsylvania has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

1 cup uncooked cellentani (spiral pasta) or elbow macaroni
1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 351 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 758mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

TAYLOR STREET MAC & CHEESE SCRAMBLED EGG BAKE



Taylor Street Mac & Cheese Scrambled Egg Bake image

It's a creamy macaroni and cheese casserole! It's an easy scrambled egg bake! No, wait-it's both, and it's a real family-pleaser!

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pkg. (14 oz.) KRAFT Deluxe Sharp Cheddar Macaroni & Cheese Dinner
4 eggs, beaten
1 green pepper, chopped
4 green onions, sliced
1 tsp. dried basil leaves
1/2 tsp. crushed red pepper

Steps:

  • Heat oven to 375ºF.
  • Prepare Dinner in large saucepan as directed on package.
  • Combine remaining ingredients; stir into Dinner. Spoon into 8-inch square baking dish sprayed with cooking spray.
  • Bake 15 min. or until eggs are set.

Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

GRILLED CHEESE AND SCRAMBLED EGG SANDWICH



Grilled Cheese and Scrambled Egg Sandwich image

Ordinary grilled cheese spiced up with scrambled egg and different cheeses inside!

Provided by Sammah

Categories     Breakfast Sandwiches

Time 20m

Yield 1

Number Of Ingredients 10

1 large egg
2 tablespoons milk
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic-pepper seasoning
⅓ cup Cheddar-Jack cheese
cooking spray
2 teaspoons butter, softened
2 slices bread
⅓ cup shredded mozzarella cheese, or more to taste

Steps:

  • Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
  • Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
  • Lightly butter one side of each bread slice.
  • Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
  • Transfer to a plate and let cool for a minute before serving.

Nutrition Facts : Calories 525.3 calories, Carbohydrate 30.6 g, Cholesterol 267.4 mg, Fat 32 g, Fiber 1.3 g, Protein 28.5 g, SaturatedFat 19.2 g, Sodium 2334.1 mg, Sugar 4.9 g

BISCUIT BREAKFAST SANDWICHES



Biscuit Breakfast Sandwiches image

This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it's pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It's a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.

Provided by Genevieve Ko

Categories     breakfast, brunch, sandwiches, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 12

6 tablespoons/84 grams cold unsalted butter, cut into cubes, plus more for greasing the pan
1 1/2 cups/208 grams all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1 teaspoon fine salt
2/3 cup/167 grams cold whole milk
6 large eggs
Salt and pepper
2 tablespoons unsalted butter
4 slices American cheese
Quick Raspberry Jam or store-bought raspberry or strawberry jam, for spreading
Cooked bacon, breakfast sausage patties or ham (optional)

Steps:

  • Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
  • Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
  • Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
  • Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
  • Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.

CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS



Cream Cheese Scrambled Eggs in Toast Cups image

My grandkids love to have this for breakfast when they're here. It's simple and you can add meats, veggies, cheese, salsa, or anything that you like. From "What's For Breakfast?" by Mary Ann Bauer.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3 ounces cream cheese, softened
1/4 cup milk
4 eggs, to 6
1 teaspoon chives, chopped
1 teaspoon salt
2 tablespoons butter
4 slices bread, crusts removed, buttered

Steps:

  • Beat cream cheese until smooth.
  • Gradually add milk.
  • Add eggs, chives and salt.
  • Beat with a fork or whisk until foamy.
  • Melt butter in a frying pan.
  • When sizzling, pour in egg mixture.
  • Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
  • Serve in toast cups and sprinkle with more chives.
  • Toast Cups:
  • Butter both sides of bread.
  • Push bread into lightly greased muffin cups so that corners form points.
  • Bake at 350 degrees until golden brown.
  • Toast cups can be made ahead and reheated just before serving.

Nutrition Facts : Calories 271.6, Fat 19.2, SaturatedFat 9.8, Cholesterol 226.8, Sodium 906.7, Carbohydrate 14.6, Fiber 0.6, Sugar 2, Protein 10

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