Best Garden Scrambled Eggs Recipes

WINTER GARDEN SCRAMBLED EGGS

Winter Garden Scrambled Eggs image

I like to serve hearty county breakfasts, so I'm always searching for different ways to cook eggs. I created this recipe and make it often on Sundays.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 eggs
1 cup finely chopped fully cooked ham
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup sliced canned mushrooms
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 teaspoon garlic salt
Pinch pepper
Pinch celery seed

Steps:

In a bowl, beat eggs, add ham, peppers, mushrooms and onion. Melt butter in a large skillet; add the egg mixture. Cook and stir gently over medium heat until the eggs are completely set. Add garlic salt, pepper and celery seed.

Nutrition Facts : Calories 318 calories, Fat 24g fat (11g saturated fat), Cholesterol 474mg cholesterol, Sodium 844mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

GARDEN SCRAMBLED EGGS

GARDEN SCRAMBLED EGGS image

Categories Egg Vegetable Brunch

Number Of Ingredients 8

Ingredients

½ green bell pepper, chopped
¼ cup finely chopped onion
12 eggs
2 Tbsp chopped fresh cilantro
6 Tbsp sour cream
1 Tbsp Dijon mustard
2 (9.6-oz) pkgs fully-cooked pork sausage links
1 cantaloupe (or other fresh fruit)

Steps:

Heat a large skillet over medium heat; coat with cooking spray. Add bell pepper and onion. Cook 3 minutes or until vegetables are tender, stirring often. Whisk eggs, cilantro, sour cream and mustard in a bowl. Add egg mixture to pan; cook 2 minutes until mixture begins to set on bottom (do not stir). Draw a spatula through mixture to form large curds. Cook just until thickened. Brown desired number of sausages according to package directions. Cut cantaloupe into wedges to serve.