HASHBROWN SCRAMBLE RECIPES

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CHEESY HASHBROWNS BREAKFAST SCRAMBLE RECIPE - BETTYCROCKER.COM



Cheesy Hashbrowns Breakfast Scramble Recipe - BettyCrocker.com image

Scrambling for a meal? Hamburger Helper® supreme cheesy hashbrowns, pork sausage and eggs make a great breakfast, lunch or supper meal.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 5 minutes

Yield 5

Number Of Ingredients 8

1 package (12 ounces) bulk pork sausage
1 small green bell pepper, chopped (1/2 cup)
1 2/3 cups hot water
3 tablespoons butter or margarine
1 package Hamburger Helper™ cheesy hashbrowns
2/3 cup milk
3 eggs, beaten or 1 cup fat-free cholesterol-free egg product
1 tablespoon Betty Crocker™ Bac~Os® bacon flavor bits or chips, if desired

Steps:

  • Cook sausage and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in hot water, margarine and uncooked Potatoes. Heat to boiling over high heat, stirring constantly, until margarine is melted.
  • Reduce heat to medium-high; press mixture evenly. Cook uncovered, without turning or stirring, until liquid is absorbed and most of bottom is brown.
  • Meanwhile, stir Topping mix and milk in measuring cup or bowl, using fork, 30 seconds (mixture will not be smooth); set aside.
  • Turn with pancake turner; press down firmly. Pour eggs evenly over sausage mixture. Cover and cook 2 minutes. Uncover and cook about 1 minute longer, stirring entire mixture frequently, until well mixed and eggs are thickened throughout. Remove from heat.
  • Pour topping over mixture in skillet (do not stir in). Sprinkle with bacon bits; serve immediately.

Nutrition Facts : Calories 570 , CarbohydrateContent 42 g, CholesterolContent 180 mg, FatContent 5 , FiberContent 2 g, ProteinContent 18 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1070 mg

SCRAMBLED EGG HASH BROWN CUPS RECIPE: HOW TO MAKE IT



Scrambled Egg Hash Brown Cups Recipe: How to Make It image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 487mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

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