Confetti Scrambled Eggs Recipes

Steps:

• In a bowl, beat the eggs, cream, salt and pepper until combined; set aside. , In a large skillet, saute the peppers and onions in butter for 2 minutes. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from the heat; stir in cheese. Serve immediately.

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Steps:

• In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. , In a large bowl, combine the eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Serve with salsa if desired.

Steps:

• Melt butter in large nonstick skillet over low heat. Add onions and sauté until very tender, about 8 minutes. Add pepperoni, bell peppers and marjoram. Cook over low heat until bell peppers are crisp-tender, stirring occasionally, about 10 minutes. Pour in eggs. Stir over medium-low heat until eggs are just set, about 5 minutes. Transfer to bowl and serve.

Steps:

• In a bowl, whisk the first 5 ingredients until blended. In a 12-in. nonstick skillet, heat butter over medium-high heat. Add green pepper and onion; cook and stir until tender. Remove from pan. , In same pan, pour in egg mixture; cook and stir over medium heat until eggs begin to thicken. Add tomato and pepper mixture; cook until heated through and no liquid egg remains, stirring gently.

Steps:

• Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
• Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
• When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
• Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
• Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
• Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
• Serve immediately with a garnish of your choice.

Steps:

• Preheat oven to 350°F.
• Spray 8 inch (1 1/2 quart) square baking dish with non-stick cooking spray.
• Layer Cheddar cheese, spinach, sausage, mushrooms, onions and pimiento in baking dish.
• Mix eggs and half and half until blended.
• Pour egg mixture evenly over ingredients in baking dish.
• Evenly sprinkle Swiss cheese and paprika over dish.
• Bake for 30-40 minutes or until knife inserted comes out clean.
• Let stand 5 minutes before serving.

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

Steps:

• In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. Combine the egg substitute, eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half.

Steps:

• Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
• Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

Steps:

• Beat eggs, milk, and salt together in a bowl.
• Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
• Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
• Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
• Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
• Bake uncovered about 40 minutes or until eggs are set in center.

Steps:

• In a large bowl, whisk the egg whites and eggs. Add the sour cream, milk, onions, salt, pepper and food coloring if desired. , Pour into a large nonstick skillet coated with cooking spray; cook and gently stir over medium heat until eggs are completely set. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes to allow cheese to melt.

Steps:

• Over the bowl, use the knife to cut a small to medium sized hole in the tip of the egg.
• Turn the egg over and make a small hole in the opposite side.
• Shake egg over the bowl, or blow through the small hole until all of the raw egg yolk and white has emptied out into the bowl.
• Repeat with all eggs.
• It is okay if the eggs crack or chip a little but try to keep them mostly intact.
• Once all eggs have been emptied, rinse with water. Be sure they are clean without any remaining egg white or yolk.
• Decorate the shells with paint, egg dye recipe #160383, glitter, etc. The more colorful and outrageous, the better!
• Once eggs are dry, cut small squares of tissue paper and glue them over the small holes to seal them.
• Using a funnel, or small spoon, fill the eggs with confetti or shredded paper through the larger hole.
• Once an egg is full, pack a small tissue paper "puff" to plug the larger hole and seal it with glue.
• Allow cascarones to dry and store in the egg carton to protect them.
• Have fun hunting for and throwing cascarones, or sneaking up behind someone and cracking the cascarone over their head!