COUNTRY EGG SCRAMBLE

Country Egg Scramble image

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

Time 37m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound (6 to 7) new red potatoes, cubed
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled

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