Best Meaty Country Breakfast Scramble Recipes
COUNTRY-STYLE SCRAMBLED EGGS
Steps:
- In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.
Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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.
COUNTRY EGG SCRAMBLE
Hey, partner! Rustle up some spuds, bacon and green onion, and you'll have a hearty breakfast faster than you can hum your favorite square dance jig.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 37m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.
Nutrition Facts : Calories 320, Carbohydrate 25 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg
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