HOW TO DO SCRAMBLED EGGS RECIPES

Name: Spinach-Mushroom Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 2 large eggs; 2 large egg whites; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 teaspoon butter; 1/2 cup thinly sliced fresh mushrooms; 1/2 cup fresh baby spinach, chopped; 2 tablespoons shredded provolone cheese

SPINACH-MUSHROOM SCRAMBLED EGGS RECIPE: HOW TO MAKE IT

Spinach-Mushroom Scrambled Eggs Recipe: How to Make It image

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

Steps:

In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts : Calories 162 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 medium-fat meat.

MUFFIN-TIN SCRAMBLED EGGS RECIPE: HOW TO MAKE IT

Muffin-Tin Scrambled Eggs Recipe: How to Make It image

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! —Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

24 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 jar (4 ounces) sliced mushrooms, finely chopped
1 can (4 ounces) chopped green chiles
3 ounces sliced deli ham, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese
Pico de gallo, optional

Steps:

Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway through baking. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked egg cups in airtight freezer containers. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 88 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 190mg cholesterol, SodiumContent 257mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 8g protein. Diabetic Exchanges 1 medium-fat meat.

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My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
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