FANCY SCRAMBLED EGGS RECIPES

Steps:

• Preheat oven to 375°. Spray an 8" round baking pan or pie dish with cooking spray. In a large nonstick skillet, melt butter over medium heat. In a large bowl, whisk together eggs and milk. Pour egg mixture in pan and let set slightly. Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper. Remove from heat and fold in chives. Flatten each biscuit round to about ¼” thickness. Top each round of dough with scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam side-down. Brush with tops with melted butter then sprinkle with coarse salt and poppy seeds. Bake until the biscuits are golden and cooked through, about 20 to 25 minutes. Serve warm. In a large skillet over medium heat, melt butter. In a large bowl, whisk together eggs and milk. Pour egg mixture in pan and let set slightly. Reduce heat to medium-low, and stir occasionally until soft curds form. Season with salt and pepper. Remove from heat and fold in chives. Flatten each biscuit into a ¼” thick round. Top each round of dough with scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to seal. Brush with tops with melted butter then sprinkle with salt and everything seasoning.  Line basket of air fryer with a piece of parchment paper greased with cooking spray and, working in batches, add biscuit bombs, making sure they don’t touch. Bake at 375° until biscuits are golden and cooked through, about 10 minutes.
  

Steps:

• In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
• Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.