BREAKFAST EGG SCRAMBLE WITH BRIE
Looking for a delicious brunch? Then check out this egg scramble made with bacon and cheese - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In large bowl, beat eggs and milk with fork or wire whisk. Set aside.
- In 12-inch nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach; cook and stir 1 minute, just until spinach begins to wilt.
- Pour egg mixture over spinach mixture; add cheese. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.
Nutrition Facts : Calories 540, Carbohydrate 28 g, Cholesterol 595 mg, Fat 3 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 5 g, TransFat 0 g
BREAKFAST SCRAMBLE
Eggs are scrambled with kale, harissa, bell peppers, and bacon for a quick yet flavor-packed keto breakfast done in one pan.
Provided by Kim Nelson
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
- Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 7.1 g, Cholesterol 274.1 mg, Fat 17.5 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 6.8 g, Sodium 852.5 mg, Sugar 3.2 g
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.
SOFT SCRAMBLED EGGS WITH BRIE
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
- Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
- Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.
EGG SCRAMBLE
This egg scramble features potatoes, bacon, cheese and sweet red and green peppers and mushrooms. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
- Cover and simmer for 10-15 minutes or until tender; drain.
- In large skillet, saute half of the peppers, onion and mushrooms 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 1 cup cheese.
- Repeat with remaining ingredients.
Nutrition Facts : Calories 282.2, Fat 20.1, SaturatedFat 9.7, Cholesterol 370.6, Sodium 268.6, Carbohydrate 7.8, Fiber 0.9, Sugar 1.8, Protein 17.4
SCRAMBLED EGGS WITH ASPARAGUS AND BRIE
Make and share this Scrambled Eggs with Asparagus and Brie recipe from Food.com.
Provided by Rhonda Scheurer
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk eggs until light and frothy.
- Wash and cut asparagus into 1-inch pieces, discarding the ends.
- Cook asparagus in a small pot of boiling water until it is just tender.
- Remove from water and rinse under cold water to stop the cooking process.
- Melt butter in large skillet.
- Add eggs and asparagus.
- When eggs are starting to cook on the edges, add the brie.
- Scramble/stir the mixture over medium heat until eggs reach desired consistency.
- Sprinkle with tarragon.
Nutrition Facts : Calories 638.4, Fat 50.4, SaturatedFat 26.9, Cholesterol 750.1, Sodium 844.1, Carbohydrate 7.4, Fiber 2.5, Sugar 3, Protein 39.9
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