COUNTRY EGGS RECIPES

Name: Country-Style Scrambled Eggs
Prep time: 30 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 8 bacon strips, diced; 2 cups diced red potatoes; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 8 large eggs; 1/4 cup 2% milk; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded cheddar cheese

COUNTRY-STYLE SCRAMBLED EGGS RECIPE: HOW TO MAKE IT

Country-Style Scrambled Eggs Recipe: How to Make It image

I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, FatContent 45g fat (19g saturated fat), CholesterolContent 487mg cholesterol, SodiumContent 1230mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

EGGS COUNTRY-STYLE RECIPE | MYRECIPES

Eggs Country-Style Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 3

Ingredients

¼ cup butter or margarine
1 dozen eggs
Salt and pepper to taste

Steps:

Melt butter in a large skillet, and heat until hot enough to sizzle a drop of water. Break each egg into a small saucer. Carefully slip each egg into skillet, cooking 2 to 3 eggs at a time. Reduce heat to low, and cook until whites are firm and yolks are soft or to desired degree of doneness, basting frequently with butter in skillet. Transfer to a warm serving platter.
Repeat procedure with remaining eggs, adding butter to skillet as needed. Sprinkle eggs with salt and pepper. Serve hot.

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