Maltese Breakfast Scramble Recipes

SPICY SKILLET BREAKFAST SCRAMBLE

Steps:

• Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.
• Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.
• Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.

BREAKFAST SCRAMBLE

Steps:

• Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
• Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

BREAKFAST SCRAMBLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.

MALTESE SCRAMBLED EGGS (BALBULJATA)

Steps:

• Peel, deseed, and chop the tomatoes. Saute onion in oil and butter until soft. Add the garlic and tomatoes and cook all for additional 5 minutes Beat the eggs lightly with salt and pepper and pour them on to the tomatoes and onions, adding the remaing butter and parsley or mint. Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat, until done.
• Serve Hot.

MEATY COUNTRY BREAKFAST SCRAMBLE

Steps:

• Get 2 large skillets / sauce pans.
• In the first pan put enough oil to lubricate and brown the potatoes O'Brien on med to high heat, stirring occasionally (per package directions, yours may vary).
• In the second pan brown the breakfast sausage.
• In a bowl beat the eggs along with the milk and set aside.
• Just as the sausage finishes browning, toss in the ham with it to put a little color on it (it's diced and pre-cooked generally, so this should go quick).
• Right after you add the ham to the sausage, add the green onions, bell peppers, and mushrooms to the potatoes O'Brien in the first pan, and sauté the potatoes and veggies together for about 5 minutes.
• Once the ham has browned slightly, drain the fat, and add the sausage and ham to the first pan with the potatoes and veggies and stir the mixture together, then stir occasionally.
• After dumping the sausage and ham, put the pan back on the heat and use it to scramble your eggs (the grease from the sausage will do a wonderful job lubricating the pan and imparting a little flavor to the eggs).
• Once the eggs are scrambled fold them into the first pan, do not over mix, or you will turn the texture to mush.
• Top the mixture with cheese, and gently stir to mix in the cheese,.
• Serve and enjoy!

VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY

Steps:

• In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
• On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
• Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
• Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
• Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
• Enjoy!