Kentucky Scramble Recipes

Steps:

• In a large skillet, fry bacon until crisp and brown. Drain bacon on paper towels. Pour off pan drippings except 2 tablespoons Saute mushrooms, corn and green pepper to drippings. Add pimentos and season to taste. Saute until green pepper is soft.
• Meanwhile, beat eggs with water. Melt butter in skillet with vegetables. Pour in eggs and scramble to desired doneness. Serve with bacon or you can crumble the bacon into scrambled egg mixture - your choice.

Steps:

• Place cream cheese in top of double boiler and set over simmering water.
• Cook over low heat until cheese melts; remove from heat and set aside.
• Melt 2 tablespoons butter in large skillet over medium-high heat.
• Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
• Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
• Season to taste with salt and pepper.
• Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
• Sprinkle with green onion and bacon pieces and serve immediately.

Steps:

• Heat a 12-inch nonstick sauté pan over medium-high heat. Add the butter and oil and swirl around the pan until the butter melts. Add the country ham and cook until it begins to brown, about 3 minutes.
• Turn the heat to medium-low. Stir in the roasted red bell pepper and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take anywhere from 5 to 8 minutes. If they are setting too quickly, reduce the heat to low. While the eggs are still moist and slightly runny, fold in the grated cheese and season with pepper.

Steps:

• 1. Place the cream cheese in the top of a couble boiler; bring the water to a boil Reduce heat to low; cook until the cream cheese melts, stirring occasionally. Set the melted cream cheese aside.
• 2. Saute the green pepper, red pepper, and green onions in 2 tablespoons butter in a skillet over medium heat until tender. Add the sauteed vegetables and corn to the cream cheese; stir well. Set aside.
• 3. Combine the eggs, ground red pepper, and salt and pepper to taste, stirring until blended. Set aside.
• 4. Melt 2 tablespoons butter in the skillet, rotating the skillet to coat the bottm. Add the reserved cream cheese mixture and egg mixture. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
• 5. Remove the egg mixture to a serving platter. Sprinkle with bacon and additional chopped green onions. Serve immediately.