Pepperoni And Cheese Scrambled Eggs Recipes

PEPPERONI EGGS

Steps:

• Whisk egg substitute, egg, green onions, pepperoni slices, and garlic powder together in a bowl.
• Heat butter in a non-stick skillet over low heat; add egg mixture, cover skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs and season with salt and pepper.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

SCRAMBLED EGGS WITH CHEESE

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.

CREAMY COTTAGE CHEESE SCRAMBLED EGGS

Steps:

• Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
• Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat grapeseed oil over medium-high heat in a large skillet. Fry pepperoni, transfer to paper towels to drain, pour off fat and wipe out pan. Melt butter in pan over medium heat. Whisk together eggs and milk, add to pan, and season with salt and pepper. Loosen edges to prevent eggs from sticking. When eggs begin to set, sprinkle with cheese and top with pepperoni and scallions. Remove from heat. Cover and let carryover cook until firm.

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

SALAMI, HAM, AND PEPPERONI SANDWICHES IN THE AIR FRYER

Steps:

• Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
• Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
• Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
• Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Steps:

• Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
• If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
• Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
• Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.