Scrambled Eggs In A Bowl Recipes

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
• Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.

Steps:

• Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
• Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
• Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.

Steps:

• Prepare grill for indirect medium heat. , In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in. disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions. , Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set.

Steps:

• In a small skillet, saute onion in butter until tender. In a small bowl, whisk eggs and milk. Add salami and cheese; pour into skillet. Cook and stir until eggs are completely set.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
• Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
• Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
• Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
• Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

Steps:

• Spray a serving bowl with cooking spray.
• Crack the eggs into the bowl, and stir up with a fork, making sure the yolks are broken.
• Sprinkle with salt and pepper.
• Cover the bowl with a paper towel and microwave for 1 minute.
• Remove from the microwave and cut the cooked parts of the eggs with a knife and fork.
• Return to the microwave, cover, and cook for 1 more minute.
• Remove from the microwave, cut the eggs up and top with a pat of butter if you wish.
• As an option, put chunked ham or bacon in the eggs while cooking. Great as well with a small spoon of cheez whiz mixed in after it is done cooking.

Steps:

• Crack the eggs into a large bowl and whisk together until light and airy.
• Melt the butter in a medium skillet over low heat. Add the eggs to the pan and wait about 10 seconds for them to start to set up. Swirl them with a rubber spatula to create soft curds. Season with salt and continue swirling until the curds are set but still a little wet.
• Garnish with chives, and drizzle with extra-virgin olive oil.
• Serve with roasted tomatoes and peasant bread.