Egg Scramble Recipes

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EGG SCRAMBLE

Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13



Egg Scramble image

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion 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 with 1 cup cheese. Repeat with remaining ingredients.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

1-1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 large eggs
2/3 cup sour cream
1/2 cup 2% milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided

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



Egg Scramble image

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

1 1/2 cups potatoes, peeled and diced
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup mushroom, chopped
2 teaspoons vegetable oil, divided
2 cups cooked bacon, crumbled
16 eggs
2/3 cup sour cream
1/2 cup milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
2 cups cheddar cheese, shredded and divided

PERFECT SCRAMBLED EGGS

Provided by Alton Brown

Time 10m

Number Of Ingredients 0



Perfect Scrambled Eggs image

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.

EGG SCRAMBLE

A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.

Provided by RASNAWAL

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Egg Scramble image

Steps:

  • Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
  • Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 minutes. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 14.4 g, Cholesterol 193.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 138.6 mg, Sugar 2.9 g

1 potato, peeled
1 small onion, chopped
2 cloves garlic, chopped
½ cup chopped fresh spinach
4 eggs, beaten
2 tomatoes, seeded and chopped
salt and pepper to taste
ground cayenne pepper to taste
1 dash hot pepper sauce
¼ cup shredded Cheddar cheese

FANCY EGG SCRAMBLE

A great make ahead egg dish for a weekend brunch or special breakfast! I've even made this for dinner! Taken from Taste of Home Country Cooking

Provided by yooper

Categories     One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14



Fancy Egg Scramble image

Steps:

  • In a large skillet, sauté bacon and onion in butter until tender, but not brown.
  • Add eggs and scramble until set.
  • Remove from heat; set aside.
  • To prepare cheese sauce, melt butter; blend in flour, salt and pepper.
  • Add milk, gradually.
  • Cook and stir until bubbly.
  • Stir in cheese until melted.
  • Fold cooked eggs and mushrooms into cheese sauce.
  • Place in a 12x7-inch baking dish.
  • Combine topping ingredients and sprinkle over egg mixture.
  • Cover and refrigerate overnight until 30 minutes before baking.
  • Bake uncovered at 350°F for 30 minutes.

Nutrition Facts : Calories 492.2, Fat 37.1, SaturatedFat 20, Cholesterol 500, Sodium 802.4, Carbohydrate 17.4, Fiber 1, Sugar 2.1, Protein 22.2

1 cup diced Canadian bacon
1/4 cup chopped green onion
3 tablespoons butter
12 eggs, beaten
1 (3 ounce) can mushroom stems and pieces, drained
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup grated cheddar cheese
4 tablespoons butter, melted
1/8 teaspoon paprika
2 1/2 cups soft breadcrumbs

QUICK EGG & POTATO SCRAMBLE

Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 20m

Yield 6 servings

Number Of Ingredients 6



Quick Egg & Potato Scramble image

Steps:

  • Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
  • Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

2 Tbsp. butter
2 cups ORE-IDA Potatoes O'Brien
3/4 cup chopped onions
1 small jalapeño pepper, finely chopped
6 eggs
1/4 tsp. pepper

PERFECT SCRAMBLED EGGS RECIPE

Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.

Provided by Bill Granger

Categories     Breakfast, Main course

Time 20m

Yield Easily doubled

Number Of Ingredients 3



Perfect scrambled eggs recipe image

Steps:

  • Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
  • Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
  • Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
  • Let it sit for another 10 seconds then stir and fold again.
  • Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
  • Give a final stir and serve the velvety scramble without delay.

Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium

2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter

EXTRA-CREAMY SCRAMBLED EGGS

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4



Extra-Creamy Scrambled Eggs image

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

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