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Thoroughly mix the eggs and sour cream in a bowl and set aside.
Heat butter in a skillet over medium high heat, add onions and peppers and saute until onions are transparent and peppers are softened.
Stir egg mixture into the onions and peppers, then stir in tomatoes and cook until eggs are just set, stir in cheese and serve.
By Ann from Richland, WA
Break eggs and put in skillet. Throw a handful of water in the eggs. Mix eggs with spatula. Put in pieces of bread. Move eggs around skillet until done, mixing all up with bread, while cooking. Place eggs on plate and serve with pancake syrup.
By Robyn Fed from Tri-Cities, TN
Sometimes I am bold and add a tad of dried minced onions to the egg mixture, too. Now that it's asparagus season I am going to try substituting blanched asparagus pieces for the ham :-)
Stir ham, salt and pepper in to the beaten eggs.
Melt the butter in a skillet over medium heat, pour in the egg mixture and scramble eggs until 'almost' done. Stir in feta and cook until cheese is almost melted.
By Ann from Richland, WA
By Robin from Washington, IA
Mix together the pepper, tomatoes, and onion. Add salt and pepper.
Stir-fry over medium-high heat is nonstick pan that has been coated with cooking spray. Cook, stirring frequently until most of the liquid evaporates.
Meanwhile, stir together the eggs and milk with a whisk.
After most of the liquid has cooked out of the tomato and pepper mixture, stir in egg mixture and continue stirring until eggs are set.
Remove from heat and sprinkle with the shredded cheese.
By Tammy from Berea, KY
This is a guide about making slow-carb scrambled eggs. Adding greens and healthy protein to scrambled eggs starts your day off right.
In large skillet, cook onion in margarine until tender. Ad ham, eggs and scramble until set. Add mushrooms and cheese sauce. Mix slightly. Sprinkle with bread crumbs and simmer to desired consistency.
Scrambled eggs can be made for just about any meal of the day. This page contains sneaky scrambled eggs.
A main dish of scrambled eggs can be enhanced by the addition of herbs and vegetables. This page contains a cilantro scramble recipe.
This page contains Caprese scrambled egg and omelet recipes. Tomato, basil, and mozzarella cheese combine to give this dish its distinctive flavor.
In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set.
Recipe for Mexican Scrambled Eggs. Brown the onion, green pepper and garlic in the butter or margarine until a golden brown. Add the tomatoes and pepper and cook for about 3 minutes to blend the flavors.
In a large bowl toss all ingredients until well coated. Arrange in single layers in 15x10 inch baking pans.
Combine first 4 ingredients and set aside. Melt butter in a large, nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture begins to set on bottom. Draw a spatula across the bottom of pan to form large curds. Continue until eggs are thickened but still moist; do not stir constantly. Fold in sour cream.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Does anyone have a recipe for salmon egg scramble? I made one but it was very dry.
Well, I take a can of salmon and debone it. I then brown whatever veggies I have on hand ie onion, pepper, celery I have even used carrot that I shred. I brown all that in pan. Then add salmon and old bay seasoning to taste (I just shake until it is all pretty red. When the salmon is hot, I break up how many ever eggs will stretch it, then I eat it. Wonderful.
Does anyone have the authentic recipe for Bob Evans' "Border Scramble?". It is from several years ago and there doesn't seem to be a copycat recipe. I wrote the Bob Evans site and they either can't or won't share. Thank you!
Margie Minard from Mount Vernon, Ohio
1 pound Bob Evans Original Recipe Sausage Roll
1 1/2 cups chopped cooked potatoes
1 1/2 cups chopped onions
1 1/2 cups chopped tomatoes
3/4 cup chopped green bell pepper
1/4 to 1/2 cup picante sauce
1/2 to 1 tablespoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 9-inch flour tortillas
2 cups prepared meatless chili
1/2 cup shredded Cheddar cheese
Crumble and cook sausage in large skillet over medium heat until browned. Drain off any drippings. Add all remaining ingredients except tortillas, chili and cheese; simmer 20 minutes or until vegetables are crisp-tender. Place 1 cup sausage mixture in center of each tortilla; fold tortilla over filling to close. Heat chili in small saucepan until hot, stirring occasionally. Top each folded tortilla with 1/2 cup chili and 2 tablespoons cheese. Serve hot. Refrigerate leftovers.
Makes 4 servings