Scrambled Breakfast Recipes

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.

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.

RICHARD'S BREAKFAST SCRAMBLE

Steps:

• In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
• Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.

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!

SKILLET SCRAMBLE

Steps:

• In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

BASIC BREAKFAST TOFU SCRAMBLE

Steps:

• Spray non-stick frying generously with cooking spray, and heat over medium.
• Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
• Add the remaining ingredients (except the creamer) and mix well to combine evenly.
• Cook for another 10 minutes or so, stirring regularly.
• When tofu releases most of its water, and begins to firm up, add creamer and mix well.
• Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
• Serve with toast!

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
• Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
• Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
• Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
• Bake in preheated oven until golden, 25 to 28 minutes.

SCRAMBLED BREAKFAST HASH

Steps:

• Place 1 Tbs. butter in a medium skillet and melt over med. heat.
• Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning.
• Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart.
• While tater crowns are browning, add eggs to a large glass mixing bowl.
• Add the 2 Tbs. water to the eggs and scramble with a fork.
• In a large skillet, melt 1 Tbs. butter on medium heat.
• Pour the eggs into the large skillet and allow the bottom to start to set.
• Add salt and pepper to the egg and scramble.
• Cook eggs until they are nice and fluffy and set.
• Place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese.
• Top with sour cream, salsa or both if you so desire and enjoy!
• Note: When making scrambled eggs, you should never mix them with milk (unless your making French toast). Milk causes the eggs to weep and be less fluffy.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.