Wildcat Scramble Recipes

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.

EGG SCRAMBLE

Steps:

• Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
• Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 minutes. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.

SPICY WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Sprinkle with grated pepper jack cheese and chopped smoked almonds. Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with kosher salt. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

SWEET WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Spread with cookie butter (speculoos). Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with turbinado sugar. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

FANCY EGG SCRAMBLE

Steps:

• In a large skillet, sauté bacon and onion in butter until tender, but not brown.
• Add eggs and scramble until set.
• Remove from heat; set aside.
• To prepare cheese sauce, melt butter; blend in flour, salt and pepper.
• Add milk, gradually.
• Cook and stir until bubbly.
• Stir in cheese until melted.
• Fold cooked eggs and mushrooms into cheese sauce.
• Place in a 12x7-inch baking dish.
• Combine topping ingredients and sprinkle over egg mixture.
• Cover and refrigerate overnight until 30 minutes before baking.
• Bake uncovered at 350°F for 30 minutes.

WILDCAT SCRAMBLE

Steps:

• Mix eggs, sour cream, salt and pepper and set aside.
• Saute onions and sausage. Drain fat.
• Add all ingrediants to eggs except cheese.
• Pour into greased, oversized, muffin tins, Makes 12 large.
• sprinkle grated cheese on top.
• Bake at 350 for 20 minutes or until set.