Jakes Scrambled Eggs Recipes

JAKE'S SCRAMBLED "EGGS"

Jake's Scrambled

This tofu scramble is my favorite breakfast. It's quick, easy, and perfectly seasoned for eating alone or on a sandwich. Originally published by user submission at VegWeb.

Provided by Nourished Homestead

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb firm tofu
1 tablespoon nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon onion powder
2 tablespoons low sodium soy sauce
pepper

Steps:

Crumble tofu into bowl. Add the rest of the ingredients and stir until evenly coated.
Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.

Nutrition Facts : Calories 190.9, Fat 10, SaturatedFat 2, Sodium 564.2, Carbohydrate 8.5, Fiber 4, Sugar 1.7, Protein 21.9

THE SECRET TO FLUFFY SCRAMBLED EGGS

The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

Steps:

Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
Whisk eggs with salt until completely combined and very foamy.
Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

MUFFIN-TIN SCRAMBLED EGGS

Muffin-Tin Scrambled Eggs image

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

24 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 jar (4 ounces) sliced mushrooms, finely chopped
1 can (4 ounces) chopped green chiles
3 ounces sliced deli ham, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese
Pico de gallo, optional

Steps:

Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 257mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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