Country Egg Scramble

I found this on the real mom kitchen site a while back and hadn't had a chance to try it!

This was a yummy hearty breakfast Wednesday meal for our family.  We ate this with Blueberry Muffins!  YUM!

Simple and yummy and was a hit with all!

Country Egg Scramble

(realmomkitchen)

• 6-7 medium sized red potatoes, cubed (I just used baking potatoes that I had on hand and guesstimated the size!  You can't really go wrong!)
• 8 eggs
• 1/3 cup milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 medium green onions, sliced about 1/4 cup (left these out since I didn't have any)
• 6 slices bacon
• 1 cup cheese, whatever you have on hand should work

First off you need to cook your cubed potatoes.  So fill your pot with enough water to cover your potatoes and heat to boiling.  Then cook until your potatoes are tender, but not falling apart!

Beat your eggs, milk, salt and pepper with a fork or wire whisk.  Beat them until the egg mixture is a uniform yellow color.

In a large skillet, cook your 6 slices of bacon until crispy and then remove from heat.  When you eventually have to crumble the bacon, I like to cut the bacon before I cook it with my kitchen scissors so it is already crumbled.  Place your cooked bacon on a paper towel lined plate to help drain some grease!

Next add your potatoes to the skillet and cook them in the bacon grease left in the pan.  If you think there is too much grease, drain a little but leave enough so you can brown up your potatoes.

Cook your potatoes in the grease until browned, turning occasionally.  Stir in your green onions if you are using them and cook 1 minute longer stirring constantly.

Pour your egg mixture into the skillet with the potatoes.  As the eggs begin to set on the bottom and side of the pan, gently lift cooked portions with your spatula so that thin, uncooked portions can now flow to the bottom.  Avoid constant stirring!

Cook 3-4 minutes or until eggs are thickened throughout, but still moist.  Dice up your bacon, or put your already crumbled bacon on top and then sprinkle with cheese!

Enjoy with a nice warm muffin!

Egg in the Hole

I don't know what the true name of this breakfast idea, but we called it Egg in the Hole.

We had rave reviews at our house this morning and even had asking for seconds!  Super easy breakfast idea, one that I have had before but haven't thought about for a long time!  Just another idea if you find yourself in a breakfast rut!

Egg in the Hole

• Bread (we used sourdough-YUM)
• Eggs
• Butter

Get a piece of bread and find a biscuit cutter or we used a drinking glass to make your center hole.  We toasted the center hole and had it as toast.

Butter your pan and place your bread in the pan.  Next, crack your egg in the center of your bread and make sure it fills the center.  Butter the top side of your bread.

When egg cooked, flip over and cook other side.  When done, serve with your circle toast!

Huevos Hyancinth

On Breakfast Wednesday last week we had the yummiest egg ever! I usually pass on the eggs, I like them but they are not my favorite! I would have to say yes to this egg!

YUM YUM YUM!

I didn't make them for my kids, wasn't sure how they would react. They like eggs, but they also like things to look the way they should. Todd and I had these and they were super good and super fast and easy! Definitely something you could throw together in about 10 minutes, which would just about include your cooking time too!

Huevos Hyancinth

(The Pionees Woman Cookbook)

• Butter for ramekins
• Thinly slice ham, turkey, or any deli meat (I used Ham)
• Tomato slices or salsa
• Large Eggs
• Salt and Pepper to taste
• Crumbled or grated Monterey Jack or any cheese you like

Butter individual ramekins, and in each one place a piece of ham. Top the ham with the tomato slices or with salsa or picante sauce (a couple tbsp will do). Gently crack an egg ove the top of each ramekin. Sprinkle with salt and pepper.

Top each ramekin with 1/4 cup grated cheese or crumbled cheese.

Broil for 2-4 minutes, removing when the yellow of the egg is still soft but not overly runny. It took me about 7-10 minutes to cook mine. I wanted to make sure the whites were done!

Brunch Casserole

I found this recipe on Tracey B. blog and had to give it a try. It is one of those breakfast casseroles, but it uses potatoes instead of bread.

It was really good and Todd enjoyed it even more the next 2 days as left overs for breakfast. We ate it for Breakfast Wednesday dinner and super good! I will admit that I forgot about the whole make it the day before and cook it in the morning or it would probably work to make it in the morning and let it sit all day and make it at night. But it still was really good even if it only sat for an hour!

Brunch Casserole

(from Tracey B. Blog)

• 4-6 cups frozen shredded hashbrowns - 1 24oz bag (I didn't have any hashbrowns, so I cubed up some potatoes really small and then boiled them until tender and they worked great!)
• 2 cups shredded cheddar or colby-jack cheese
• 2 tbsp chopped onion or dry minced onion
• 1 lb mild sausage
• 4 oz fresh mushrooms, sliced (which I left out because of the kids!)
• 6 eggs
• 1 tsp salt (it seemed to need more salt, I may add more here or just know to add when eating!)
• 1 tsp pepper
• 2 cups milk
• 1 tsp dry mustard

Brown and drain sausage. Set aside. Thaw potatoes (or cut up and boil real ones) and place 1/2 of the potatoes in the bottom of a 9 x 13 pan (I sprayed my pan, but don't know if you have to do this). Add 1/2 cheese and 1/2 sausage and mushrooms and then repeat layers one more time.

Beat eggs, salt, pepper, onions, mustard and milk. Pour liquid over the top of potatoes and cheese mixture. Cover and leave in refrigerator overnight.

Bake, covered at 350 degrees (I didn't bake mine covered because I didn't read this very well and it turned out fine!) for 45 minutes. Let set for 10 minutes before serving and enjoy!

Country Egg Scramble

I found this recipe on Real Mom Kitchen and had to try it for our weekly "Breakfast Wednesday" Dinner! We all loved it, but I would definitely recommend the pepper jack cheese for added flavor and kick!!

I think this would be a great camping breakfast, especially if you precooked the potatoes before you went!

Country Egg Scramble

(from http://www.realmomkitchen.blogspot.com/)

6-7 (medium sized) new red potatoes, cubed (I used regular russett ones and it was good too)

8 eggs

1/3 cup milk

1/4 tsp salt

1/8 tsp pepper

4 medium green onions, sliced (1/4 cup)

6 slices bacon

1 cup cheese (use pepperjack for added flavor)

__________________

Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6-8 minutes or until potatoes are tender (it took her 15 min. and me about 10 min.).

Beat eggs, milk, salt and pepper with fork or wire wisk until a uniform yellow color; set aside.

In a large skillet, cook the bacon until crispy and then remove. Add potatoes to skillet, cooking them in the bacon grease (I drained some of the grease first!). Cook potatoes about 3-5 minutes, turning them occasionally until light brown. Stir in green onions. Cook 1 minute more, stirring constantly.

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3-4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon and Sprinkle top with bacon and cheese!

Quiche

This is a recipe from my mom (I don't know where it originated!) that she made when we were kids! I have always liked quiche, but have figured out that it is not always a kid favorite! I think my children dislike the swiss cheese!

I really like it and thought I would share! It is a great breakfast, dinner or even for a brunch, just maybe make sure you are feeding adults and have something else the kids may enjoy more!

Quiche

1 10" pie crust
1 cup grated swiss cheese
4 eggs lightly beaten
1/4 tsp pepper
1 cup thinly sliced onion
6 strips bacon, cooked (or you can use ham)
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 cups milk
optional ingredients: cooked spinach, broccoli, peppers, mushrooms etc.


1. Bake pie shell for 8 minutes at 400 degrees
2. Meanwhile, saute onions
3. Line bottom of crust with cheese, onions, and bacon or ham or whatever mix ins you want
4. Combine eggs, milk and seasonings; pour over pie crust
5. Bake at 450 degrees for 10 minutes; after 10 minutes, reduce heat to 350 degrees and bake for 20 minutes more, or until knife inserted comes out clean.

Delicious Egg Salad for Sandwiches

I found this recipe on www.allrecipe.com and it was rated with 4 1/2 stars! It turned out great, so if you don't have a favorite egg salad try this one!!

Egg Salad Sandwiches
from allrecipes.com

8 eggs, hard boiled
1/2 cup mayonaise
1 tsp prepared yellow mustard (we added a little bit more!)
1/4 cup chopped green onion
salt and pepper to taste
1/4 tsp paprika

Chop your hard boiled eggs and place in a bowl. Stir in mayonaise and green onion. Season with salt, pepper, and paprika. Stir and serve on your favorite bread or crackers!

Overnight Egg Casserole

(It might not look appetizing but it's one of the best I've had!)

8 slices bread, cubed
3/4 pound cheddar cheese, shredded
1 1/2 pounds fresh, ground spicy pork sausage
4 eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Small-fry Frittatas

I found this recipe in a family fun magazine a while back! It is a new way to do eggs for breakfast, or as we did for "Breakfast Wednesday" dinner!!
Enjoy!!

"For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like--and none they don't"

Mini Frittatas

4 large eggs

1/4 cup half and half (I used milk and worked fine)

1/2 tsp salt

Assorted mix-ins (shredded cheese, diced vegies, cooked and chopped bacon, ham, or sausage, hashbrowns etc.)

Grated parmesan cheese (optional)

Heat your oven to 350 and spray a 6 cup muffin pan. Whisk together the eggs, half and half, and salt, then evenly distribute the egg mixture among the muffin cups.

Add about 2 tbsp of mix-ins to each cup, then sprinkle a bit of Parmesan cheese on top. Bake until puffy and the edges are golden brown, about 20-25 minutes.

Makes 6 mini frittatas!