Summer Egg And Bacon Scramble Recipes

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.

Steps:

• Heat oil in frypam.
• Fry onion, peppers and bacon.
• Mix eggs in a bowl with milk.
• Season well.
• Stir eggs into frypan.
• Cook gently for 5 minutes or till just scrambled.
• Serve piled onto buttered toast.
• Dig in !

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

Steps:

• Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.
• In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
• Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

Steps:

• Fry bacon in skillet.
• Set bacon aside. Reserve two TBS bacon drippings, turn heat down,.
• Drain hominy, add to skillet along with the green pepper. Allow to cook until pepper is tender, about 5 minutes on med heat.
• Beat eggs and pour over hominy mixture in skillet. Stir until eggs are just set. Crumble bacon and add to mixture. Sprinkle cheese on top.

Steps:

• Cook bacon until crisp. I do it in the microwave to reduce fat. Crumble when cool.
• In a small bowl, beat eggs with water, onion powder, salt and pepper.
• In a small frying pan, melt butter until bubbling.
• Add beaten eggs and crumbled bacon.
• Stir until eggs have set.
• Enjoy!

Steps:

• Spray large skillet with cooking spray.
• Add mushrooms and onions to skillet; cook and stir on medium heat 5 minutes or until vegetables are crisp-tender.
• Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 minutes or until egg mixture begins to set but top is still moist, stirring occasionally.
• Stir in Canadian bacon; continue cooking 2 minutes or until egg mixture is set and no visible liquid remains, stirring occasionally.
• Season with pepper to taste; sprinkle with cheese.
• Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.