Best 3 Scrambled Peppers And Eggs Recipes

Scrambled peppers and eggs is a quick and easy breakfast or brunch dish that can be made with a variety of ingredients and spices. This versatile dish is a great way to use up leftover vegetables and meats and can be easily customized to suit your taste. The key to making perfect scrambled eggs is to use a low heat setting and stir the eggs continuously until they are set. Overcooked eggs will be tough and rubbery, so it is important to keep an eye on them and remove them from the heat as soon as they are cooked through.

Check out the recipes below so you can choose the best recipe for yourself!

SCRAMBLED PEPPERS AND EGGS

Scrambled Peppers and Eggs image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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--.

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS

Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers image

Categories Egg Mushroom Onion Pepper Breakfast Brunch Sauté Wheat/Gluten-Free Spinach Spring Healthy Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 10-ounce package ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 7.25-ounce jar roasted red peppers, drained, finely chopped
4 large eggs

Steps:

Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Chop the peppers and onions into small, uniform pieces so they cook evenly.
Heat the oil over medium heat before adding the vegetables. This will help prevent them from sticking to the pan.
Cook the vegetables until they are tender but still have a little bit of crunch.
Add the beaten eggs to the pan and cook, stirring constantly, until they are cooked through.
Season the eggs with salt, pepper, and any other desired spices.
Serve the scrambled peppers and eggs immediately with toast, salsa, or your favorite sides.

Conclusion:

Scrambled peppers and eggs are a quick, easy, and delicious breakfast, lunch, or dinner option. With just a few simple ingredients, you can create a flavorful and satisfying meal that is perfect for any occasion. Experiment with different types of peppers, onions, and cheeses to find your favorite combination. And don't be afraid to add your own personal touch with spices, herbs, or other ingredients.