Pimiento Cream Cheese Scrambled Eggs In Cheddar Tortilla To Go Cups Recipes

CREAM CHEESE SCRAMBLED EGGS

Steps:

• Crack all the eggs into a bowl,add milk, and wisk until smooth.
• Heat ungreased frying pan on stove.
• Pour egg mixture into frying pan.
• Stir occasionally on high heat until eggs are cooked 2/3 the way.
• Add cheeses (cream cheese included) salt, and pepper.
• Cook until consistancy desired.
• Serve and enjoy!

PIMENTO CHEESE

Steps:

• In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
• Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
• Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
• Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

CREAMY PIMENTO CHEESE

Steps:

• Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.

SWEET ONION PIMIENTO CHEESE DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe mixture into egg whites. Sprinkle with additional pimientos and cheese. Refrigerate, covered, until serving.

PIMENTO CHEESE DIP (KETO)

Steps:

• Combine all your prepped ingredients in a bowl
• Mix with a hand mixer on medium until the cream cheese is broken in and all ingredients are combined together
• Serve immediately or store in the fridge

PIMIENTO-CREAM CHEESE SCRAMBLED EGGS IN CHEDDAR TORTILLA TO-GO CUPS

Steps:

• 1. Preheat oven to 350 degrees. Spray 4 wells of a 12-cup muffin pan with nonstick cooking spray, spacing them out so there are empty cups between them. Microwave tortillas until warm and pliable. Brush the front and back of each tortilla with 1 beaten egg, then sprinkle with the shredded cheese on both sides, pressing onto the tortilla to make it stick. (The entire tortilla does not need to be covered in cheese.) Place the tortillas in the sprayed muffin cups, lining the inside of the cup to form a well. (Some of the cheese may fall off. That's okay.) Bake for 15-20 minutes or until very golden brown and crispy. (The cheese should look dried out.)
• 2. Meanwhile, whisk together the 8 large eggs and next 3 ingredients. Stir in pimientos. Melt butter in a large nonstick skillet over medium heat; add the onions and cook until soft. Pour in egg mixture and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat.
• 3. Fill each tortilla cup with 1/4 of the eggs. Wrap in a piece of deli wrap paper or paper towel and head out the door!

SCRAMBLED EGGS AND CHEDDAR CHEESE

Steps:

• put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
• When they start to get firm, but there are still some runny bits, remove from the heat.
• Add the cheese and if used chives and stir until melted.
• Serve.

PIMIENTO CHEDDAR SPREAD

Steps:

• In a large bowl, mix cream cheese, pimientos, mayonnaise and onion until blended. Stir in cheddar cheese. Refrigerate at least 2 hours before serving. Serve with crackers.