Beat eggs; add milk.
Melt butter or spray Pam in frying pan and scramble eggs.
Place eggs in 9 x 13-inch pan.
Chop ham and sprinkle on eggs.
Next, layer the mushrooms on top of ham; warm the mushroom soup with sherry and spread over all.
Grate the Cheddar cheese and sprinkle on top.
Cover with foil and refrigerate until required.
Bake at 250\u00b0 for 50 minutes, uncovered.
Serves 12.
Can be served with coffee cake and fresh fruit.
Cut sausage up into small cylinder pieces and begin to fry them with cooking oil in a pan. Meanwhile, break the eggs into a bowl- beat them the way you would with scrambled eggs. Then wait, when the sausage shows signs of browning in the center it is done, add the egg mixture and scramble eggs.
ver medium heat, scramble eggs and cheese until eggs are not quite done
aby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil
Melt margarine in skillet.
Turn burner off.
Break eggs one at a time in skillet.
Add salt and pepper to taste.
Cut up cheese in skillet.
Scramble eggs and cheese together.
Turn burner on low.
Scramble eggs until done.
Scramble eggs; add cold water, Parmesan cheese and green onions.
Scramble again until eggs are fluffy.
Pour into hot pan sprayed with nonstick cooking spray and cook to desired texture. Sprinkle lightly with seasoned salt.
In a small skillet, melt 2 Tablespoons of margarine over medium heat.
Add crumbled crab cake into melted margarine and warm through.
Then add remaining margarine and melt,add beaten eggs at this time.
Sprinkle with pepper and 2 Tablespoons of cheese, if using.
Scramble eggs until desired doneness is reached.
Place eggs on a plate and top with the remaining cheese.
In a small bowl, scramble the eggs, and then add all the ingredients minus the cheese.
Next, scramble eggs in a skillet sprayed with non-stick spray or butter.
Once cooked, sprinkle on as much cheese as desired and enjoy!
Scramble eggs.
Cut ham and cheese into small pieces.
Add to eggs and cook.
Butter pan and cook for 5 minutes with low heat. Mix while cooking.
Scramble eggs.
When yellow, tear cheese and add them. Sprinkle with salt and pepper.
Prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 1/2-quart baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup. Scramble eggs in a skillet in butter until nearly set. Spoon over bacon. Bake, uncovered, at 350\u00b0 for 20 to 25 minutes or until cheese is melted.
In a large skillet, prepare hash browns according to package directions.
Sprinkle with garlic salt and pepper.
Transfer to a greased 2 1/2-quart baking dish; top with soup.
Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
In another skillet, scramble eggs in butter until nearly set.
Spoon over bacon; sprinkle with cheese and reserved bacon.
Bake, uncovered, at 350\u00b0 for 20-25 minutes or until cheese is melted.
Heat the oil in a pan, add the onions, potatoes and the green peppers.
Season with salt, pepper, cayenne pepper and cook over low heat until softened.
Add the tomatoes.
Increase heat to Medium.
Break the eggs in a bowl and beat.
Pour the eggs into a pan, scramble eggs to your preference of doneness.
Serve hot.
as wilted.
Add the eggs to the pan and mix
Soak bread cubes in milk.
Drain after 5 minutes, saving milk. Combine eggs, salt, pepper and milk strained from bread cubes. Melt 2 tablespoons butter in pan and scramble eggs only until soft. Add soaked bread cubes.
Place in buttered 9-inch square dish. Arrange cheese slices over top.
Melt remaining butter with dry bread crumbs and sprinkle over cheese.
Top with bacon.
Place in hot oven at 400\u00b0 until cheese bubbles (about 15 minutes if dish is cold; can make day ahead).
Serves 6.
Saute garlic and onion in butter on high heat.
Stir in flour. Add heated milk and whisk until thick.
Add chilies, salt and pepper.
Remove from heat and set aside.
Scramble eggs in skillet and set aside.
Mash avocados in small bowl.
Spoon 2 tablespoons of sauce, 1/8 of eggs and 1/8 of avocado on tortilla.
Roll and place seam side down in 9 x 13-inch baking dish.
Spoon remaining sauce over tortillas, sprinkle with cheese and bake 15 to 20 minutes at 350\u00b0.
Top with sour cream and chopped tomato.
Scramble eggs (with milk), bell pepper, onion and olives. Have ready crushed chips, cheese and salsa.
Mix with scrambled eggs 2 minutes, until blended.
Pour into a 9 x 13-inch greased baking dish and bake at 350\u00b0 for 30 minutes.
Top with pint of sour cream.
Return to oven to warm.
Beat eggs and milk together in a bowl.
Scramble eggs. Sprinkle Old Bay seasoning to taste.
Beat eggs and milk together.
Heat soup enough to smooth.
Add sherry, mushrooms, green pepper and pimento.
Scramble eggs in butter until softly firm.
Put in buttered 3-quart casserole. Layer eggs, soup mixture and cheese; repeat.
Dash with paprika. Put in cold oven; turn heat to 250\u00b0.
Bake for 1 hour or until hot.
Can be prepared the day before and refrigerated before baking.
Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.