QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
- Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
COUNTRY EGG SCRAMBLE
Hey, partner! Rustle up some spuds, bacon and green onion, and you'll have a hearty breakfast faster than you can hum your favorite square dance jig.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 37m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- Melt butter in 10-inch skillet 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 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 bacon.
Nutrition Facts : Calories 320, Carbohydrate 25 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg
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
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
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.
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
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