If you're looking for a quick and easy breakfast that's packed with flavor, you'll love "Sommers Special Scramble". This dish is made with eggs, bacon, cheese, and your favorite vegetables. It's a great way to start your day or enjoy a brunch with friends.
Let's cook with our recipes!
JOE'S SPECIAL SCRAMBLE
A delicious scramble great for any meal of the day! This is a Seattle favorite!
Provided by JULIEP
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
- Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.2 g, Cholesterol 280.8 mg, Fat 28.3 g, Fiber 3.2 g, Protein 35.6 g, SaturatedFat 9.5 g, Sodium 197.5 mg, Sugar 4.6 g
SKILLET SCRAMBLE
"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always use up whatever leftovers you have on hand."
Provided by Taste of Home
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 235mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
JOE'S SPECIAL SCRAMBLE RECIPE - (4/5)
Provided by thegreatpablo
Number Of Ingredients 10
Steps:
- 1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring to crumble until no longer pink, about 8 minutes. Pour off any excess grease then stir in garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through. 2. Reduce heat to medium-low and make 6 egg sized indentations in the scramble. Crack the eggs into each indentation. If you prefer a scramble, stir slowly and allow eggs to cook with beef and spinach mixture. If you prefer an almost poached style egg, cover and continue to cook without stirring until egg is done to your liking.
RAMEN SCRAMBLED EGGS
This ramen with egg recipe is great for a quick and easy breakfast! Add hot sauce at the end, if desired!
Provided by Breanna K
Categories Scrambled Eggs
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
- Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
- Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.5 g, Cholesterol 372.1 mg, Fat 26 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 5.9 g, Sodium 594.7 mg, Sugar 3.1 g
SPECIAL RECIPE SCRAMBLED EGGS
(Please note: I do not officially endorse any of the products or receive payment from any of the manufacturers mentioned in this recipe. I merely offer that which I use in my own kitchen. If your personal preferences differ from mine, please modify accordingly) (Note: Using all of the spices outlined provides a flavor ensemble FAR less pungent than you might imagine)
Provided by Eric N. Frankel
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut top and bottom from onion and peel.
- My personal preference is to slice horizontally and vertically from the top without slicing completely through, then turn the onion on its side and slice from the top.
- The remaining base is then sliced horizontally and vertically as well.
- Remove garlic cloves from the bulb, peel and chop.
- Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs. Dash in a bowl.
- Slice Polska Kielbasa lengthwise, turn sideways, and slice lengthwise again -- the result is a length of kielbasa with a "+" cut.
- Slice thinly from the end.
- In a 10-inch skillet (with lid) saute' onions in oil.
- When the onions become translucent, add diced garlic.
- When the onions become more brown than translucent, add chopped kielbasa.
- When the onions start to become predominantly brown, add scrambled egg mixture, stirring constanly with spatula, flipping occasionally (as you would pancakes).
- When the eggs are fully cooked, remove from fire, serve and enjoy!
- Option: Grate Cheddar cheese on top as desired.
SOMMER'S SPECIAL SCRAMBLE
I've made this at least four times now. After the first attempt, my bf wouldn't stop asking me for it. He'd go out and buy the ingredients for it and/or make some other hint about how he was craving it. Coming from my bf who doesn't offer any hints as to his feelings on anything, this is a pretty big deal (lol). Although everything is estimated because I was using up what was left in the fridge, it turned out really well. This should make two very hearty servings. I've made this for both breakfast, dinner, and lunch, depending on our cravings (or when we got up that day). Great for weekday or weekends. If you don't need to worry, use real eggs, otherwise this is an egg-free dish. ETA: Just to clarify, the spicy pork sausage listed is actually breakfast sausage sold in 1lb chubs (another good kind to use is Jimmy Dean brand spicy).
Provided by blancpage
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet or pan with lid, brown and crumble pork sausage on med-high heat until cooked through, stirring occasionally. If necessary or desired, add a minimal amount of canola oil. Sometimes I let the sausage get a bit crispy/well-done.
- While sausage is browning, peel and slice potatoes into thin slices (1/8 of an inch). Slice onion thinly then cut slices into quarters (can leave in slices/rings, but my bf prefers his onion rings sliced into quarters).
- When sausage is done, line a bowl with a paper towel and lift out sausage with slotted spoon or slotted spatula and place in bowl, keep warm. Retain as much of the drippings in the pan, but the rest will drain on the paper towel.
- Add butter or margarine to the same pan and melt on med-high. I usually use about 2-4 tablespoons worth, but I start minimal, and add more if needed. Add potatoes and onions, cover and cook 10-15 mins, stirring every 5 minutes.
- Flip potatoes over to try and get them evenly browned. Sprinkle with salt, pepper, and garlic powder to taste. I usually use 1/4 tsp salt, 1/2 tsp of pepper(or more) and 1/2 tsp of garlic powder (or more). You can always add more later. Stir, then cover and cook for another 5-10 minutes.
- Uncover and cook another 5 minutes or until potatoes are tender and browned to your liking and onions are caramelizing and some might even be browned and crispy. Add more pepper and garlic powder if desired.
- Transfer potatoes and onions to the bowl with the sausage, or to a separate bowl. Keep warm.
- If more butter or margarine is needed, melt a minimal amount in the same pan, and still on med-high, add the egg substitute. Add a bit of extra salt or pepper, if desired. Let sit for several seconds as the egg firms up, then scramble and cook to desired doneness. Right before your eggs are looking the way you like them done, dump back in your sausage and potato/onion mixture. Stir all together until heated through.
- Chopped green peppers would probably go great with this also, can probably be added with potatoes and onions depending on how done you like your peppers.
Nutrition Facts : Calories 977.3, Fat 65.5, SaturatedFat 17.8, Cholesterol 87.8, Sodium 1288.8, Carbohydrate 63, Fiber 7.8, Sugar 5.5, Protein 34.8
Tips:
- Choose fresh, flavorful vegetables. The better the quality of your vegetables, the better your scramble will taste. Look for vegetables that are brightly colored and crisp.
- Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will steam instead of sautéing. Cook the vegetables in batches if necessary.
- Season the vegetables well. Don't be afraid to use salt, pepper, and other spices to flavor the vegetables. This will help them taste their best.
- Cook the eggs until they are just set. Overcooked eggs are tough and rubbery. Cook the eggs until they are just set, then remove them from the pan immediately.
- Serve the scramble immediately. The scramble is best served hot and fresh. If you need to make it ahead of time, you can reheat it gently over low heat.
Conclusion:
Sommers' Special Scramble is a delicious, versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a great source of protein and nutrients. With a few simple tips, you can make a scramble that is both flavorful and satisfying.
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