Fancy Egg Scramble Recipes

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FANCY EGG SCRAMBLE



Fancy Egg Scramble image

A great make ahead egg dish for a weekend brunch or special breakfast! I've even made this for dinner! Taken from Taste of Home Country Cooking

Provided by yooper

Categories     One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup diced Canadian bacon
1/4 cup chopped green onion
3 tablespoons butter
12 eggs, beaten
1 (3 ounce) can mushroom stems and pieces, drained
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup grated cheddar cheese
4 tablespoons butter, melted
1/8 teaspoon paprika
2 1/2 cups soft breadcrumbs

Steps:

  • In a large skillet, sauté bacon and onion in butter until tender, but not brown.
  • Add eggs and scramble until set.
  • Remove from heat; set aside.
  • To prepare cheese sauce, melt butter; blend in flour, salt and pepper.
  • Add milk, gradually.
  • Cook and stir until bubbly.
  • Stir in cheese until melted.
  • Fold cooked eggs and mushrooms into cheese sauce.
  • Place in a 12x7-inch baking dish.
  • Combine topping ingredients and sprinkle over egg mixture.
  • Cover and refrigerate overnight until 30 minutes before baking.
  • Bake uncovered at 350°F for 30 minutes.

Nutrition Facts : Calories 492.2, Fat 37.1, SaturatedFat 20, Cholesterol 500, Sodium 802.4, Carbohydrate 17.4, Fiber 1, Sugar 2.1, Protein 22.2

EGG SCRAMBLE



Egg Scramble image

Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 large eggs
2/3 cup sour cream
1/2 cup 2% milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

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