BREAKFAST SCRAMBLE
One weekend morning, My husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.-Mary Lill, Rock Cave, West Virginia
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310 calories, Fat 15g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 408mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
SKILLET SCRAMBLE
"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always use up whatever leftovers you have on hand."
Provided by Taste of Home
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 235mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
ROASTED POTATO EGG SCRAMBLE
Deliciously seasoned Backyard Grilled Potatoes mixed into a hearty egg scramble hits the spot for any weekend brunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 260 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g
SPICY POTATOES AND SCRAMBLED EGGS
Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.
Provided by Anju
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
- Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
- In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!
Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g
EGG SCRAMBLE
A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.
Provided by RASNAWAL
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 14.4 g, Cholesterol 193.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 138.6 mg, Sugar 2.9 g
MEAT AND POTATO SCRAMBLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
- Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
- Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
EGG SCRAMBLE
Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee
Provided by Taste of Home
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
POTATO BASIL SCRAMBLE
This potato dish is so popular at our house, we argue over who gets the leftovers. I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend. -Terri Zobel, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain., In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
POTATO, BACON AND EGG SCRAMBLE
Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
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