Bacon And Potato Scramble Recipes

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POTATO, BACON AND EGG SCRAMBLE



Potato, Bacon and Egg Scramble image

Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 5

Number Of Ingredients 8

5 slices bacon
1 lb small red potatoes (6 or 7), 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)

Steps:

  • In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
  • Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
  • In 10-inch skillet, melt butter 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 metal 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 crumbled bacon.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

BACON, POTATO, AND SWISS CHARD SCRAMBLE



Bacon, Potato, and Swiss Chard Scramble image

Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

3 ounces bacon (3 strips), chopped
1/4 cup extra-virgin olive oil
1 pound baby Yukon Gold potatoes, sliced into 1/4-inch rounds
1 small onion, halved and sliced (1 1/2 cups)
1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced
1 tablespoon chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 to 3 cloves)
8 large eggs, beaten
Salsa or hot sauce, for serving

Steps:

  • Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
  • Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

BACON AND VEGGIE SKILLET SCRAMBLE



Bacon and Veggie Skillet Scramble image

This is something I make my family for breakfast on weekend mornings. I vary it and sometimes use sausage in place of the bacon. Leftover baked potatoes also work great and cut down cooking time.

Provided by CookingONTheSide

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 medium potatoes, peeled and diced
1 medium sweet onion, chopped
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
1 cup mushroom, sliced
1/4 cup celery, finely diced
6 slices crisp bacon, cooked and crumbled
6 eggs
2 -3 tablespoons whipping cream
1/8 teaspoon baking soda
1/2 cup sharp cheddar cheese, shredded
salt, to taste
fresh ground black pepper, to taste
additional sharp cheddar cheese, for garnish

Steps:

  • Heat olive oil in skillet over medium heat.
  • Add potatoes and saute for 5 minutes.
  • Add in vegetables and saute for additional 20 minutes or until potatoes are browned and crispy (this will be less time if you used leftover cooked potatoes).
  • Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
  • Add in cooked bacon.
  • Move vegetable and bacon mixture to cover only half of the skillet.
  • Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
  • Pour into the empty half of the skillet.
  • When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
  • Season with salt and pepper.
  • Sprinkle additional cheddar cheese on top, if using and allow to melt.
  • Delicious!

Nutrition Facts : Calories 424.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 355.6, Sodium 526.3, Carbohydrate 25.3, Fiber 3.7, Sugar 4.3, Protein 20.9

POTATO, BACON AND EGG SCRAMBLE



Potato, Bacon and Egg Scramble image

This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations.

Provided by Kzim4

Categories     Breakfast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb small red potato, cubed (about 6 or 7)
6 eggs or 1 1/2 cups egg substitute
1/3 cup skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or 2 tablespoons canola oil
4 medium green onions, sliced (approx. 1/4 cup)
5 slices bacon, crisply cooked and crumbled

Steps:

  • Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
  • Beat eggs, milk, salt, and pepper until well mixed; set aside.
  • Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
  • Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
  • Sprinkle with bacon.

ROASTED POTATO EGG SCRAMBLE



Roasted Potato Egg Scramble image

Deliciously seasoned Backyard Grilled Potatoes mixed into a hearty egg scramble hits the spot for any weekend brunch.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 5

Number Of Ingredients 8

6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 bag (11.8 oz) frozen backyard grilled potatoes
5 slices bacon, crisply cooked, crumbled
1/2 cup shredded Cheddar cheese (4 oz)

Steps:

  • In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
  • Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 260 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g

SCRAMBLED EGGS/BACON, POTATOES, PEPPERS AND ONIONS AND SAUSAGE



Scrambled Eggs/Bacon, Potatoes, Peppers and Onions and Sausage image

Make and share this Scrambled Eggs/Bacon, Potatoes, Peppers and Onions and Sausage recipe from Food.com.

Provided by jjans4

Categories     Breakfast

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 6

10 -12 eggs
1 (16 ounce) bag hash brown potatoes (small cubed or cut up your own)
1/4 cup diced onion
1/4 cup diced bell pepper
1/2 lb cut up pieces Italian sausage or 1/2 lb pork sausage
5 -6 pieces bacon, cut up into slices

Steps:

  • First cut up bacon and sausage into small pieces and fry.
  • take out mix and discard the grease.
  • Put potatoes (cooked),cut up onions, and cut up peppers into the fry pan and brown slightly.
  • add the bacon/sausage and then scramble the eggs (use whatever quantity you need) and put into the potatoe/bacon mix and cook all together.
  • Add cheese to top if so--.
  • You can add or subtract as much as you need--.

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