Brunch Scramble Recipes

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. , Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper. Add egg mixture to vegetables in skillet; cook and stir over medium heat until eggs are almost set. Sprinkle with cheese and chives. Cover and cook until eggs are completely set.

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.

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.

Steps:

• Preheat oven to 450 degrees.
• Drizzle potatoes with olive oil and season with basil, oregano and salt. Toss to coat.
• Place in baking dish and bake for 30 minutes. Toss every now and then to prevent sticking.
• After potatoes have been baking for 15 minutes, heat butter in a skillet and saute peppers and ham for about 5 minutes on medium heat.
• Add eggs and scramble.
• Serve egg mixture over potatoes. Sprinke with cheese.

Steps:

• peel and slice eggplant into 1 inch slices.
• place in zip locked bag and add.
• water to cover,salt and garlic powder
• close and place in fridge for 3 hours or overnight.
• When ready, drain eggplant, dry each slice (this is important),.
• dredge in flour (self rising or plain).
• place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
• Do in batches.
• HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy!
• Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
• whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant)
• Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low.
• Then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
• then turn over in skillet and finish eggs till set again. Don't overcook eggs!
• Serve on a warm platter with options of either salsa or pork gravy and sauted onions.

Steps:

• In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
• Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.

Steps:

• Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.