Best Scrambled Eggs With Sausage Mushrooms And Fresh Herbs Recipes

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SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS



Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS



Eggs Scrambled With Wild Mushrooms and Fresh Herbs image

Make and share this Eggs Scrambled With Wild Mushrooms and Fresh Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
1 garlic clove, minced
kosher salt
fresh ground black pepper
6 large eggs
buttered toasted French bread

Steps:

  • In a large nonstick skillet over medium-low heat, melt the butter.
  • When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
  • Add in parsley, thyme, and garlic; saute 1 minute.
  • Sprinkle with salt and pepper to taste.
  • Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
  • Serve immediately with toast.

Nutrition Facts : Calories 331.2, Fat 26.6, SaturatedFat 12, Cholesterol 665, Sodium 220.3, Carbohydrate 2.9, Fiber 0.7, Sugar 1.3, Protein 19.6

CREAMY SCRAMBLED EGGS WITH SAUSAGE AND SCALLIONS



Creamy Scrambled Eggs With Sausage and Scallions image

Make and share this Creamy Scrambled Eggs With Sausage and Scallions recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces turkey sausage, cut into bite-sized pieces
8 large eggs
3 scallions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
6 drops hot pepper sauce
2 teaspoons butter

Steps:

  • Warm large nonstick skillet over medium heat.
  • Add sausage, and cook until heated through, 8 to 10 minutes.
  • Meanwhile, break eggs into a bowl, and beat lightly with a fork.
  • Stir in scallions, salt, pepper and hot pepper sauce.
  • Melt butter in the skillet with the sausage over medium-low heat.
  • Pour in eggs.
  • Cook, stirring almost continuously, until eggs are set but still soft and creamy, 6 to 8 minutes.
  • Serve hot.

Nutrition Facts : Calories 266.5, Fat 19.5, SaturatedFat 7.6, Cholesterol 453.2, Sodium 561.9, Carbohydrate 2.4, Fiber 0.3, Sugar 1, Protein 19.3

CREAMY SCRAMBLED EGGS WITH FINES HERBES



Creamy Scrambled Eggs With Fines Herbes image

These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.

Provided by threeovens

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs
3/4 teaspoon mixed herbs, minced and divided (a mixture of fresh tarragon, parsley, chives and chervil)
1/4 teaspoon kosher salt
3 tablespoons cold butter, cut into small cubes and divided
4 slices baguette (hot toasted and buttered)
fresh ground black pepper

Steps:

  • In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
  • Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
  • The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
  • Arrange the toasts on serving plates.
  • Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

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