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Breakfast Scramble Recipe
Breakfast Scramble Recipe photo by Taste of Home

Breakfast Scramble Recipe

Publisher Photo
One weekend morning, My husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.—Mary Lill, Rock Cave, West Virginia
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cups diced peeled potatoes
  • 1/2 cup water
  • Salt and pepper to taste
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4 Eggland's Best Eggs, lightly beaten
  • 4 ounces process cheese (Velveeta), sliced

Nutritional Facts

1 serving (1 each) equals 310 calories, 15 g fat (7 g saturated fat), 191 mg cholesterol, 408 mg sodium, 21 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender.
  2. Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted. Yield: 4-6 servings.
Freshly squeezed orange juice is a nice accompaniment to Breakfast Scramble. One medium orange yields 1/4 to 1/3 cup juice. To extract the most juice, roll the orange on the countertop with your palm a few times before squeezing.
Originally published as Breakfast Scramble in Taste of Home Ground Beef Cookbook 1999, p168

Nutritional Facts

1 serving (1 each) equals 310 calories, 15 g fat (7 g saturated fat), 191 mg cholesterol, 408 mg sodium, 21 g carbohydrate, 2 g fiber, 23 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Breakfast Scramble

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 29, 2014

I added a clove of garlic, about a teaspoon of chopped oregano and basil, and used sharp cheddar instead of processed cheese. Other than these additions, and using grass-fed beef and organic potatoes and tomatoes, I followed the rest of the recipe as is. My husband's comment was: "You can make this again...a lot!"

Served with a fresh fruit salad, it made a delicious brunch meal.

MY REVIEW
Reviewed Jun. 18, 2014

Tried this and it's ok but next time if your going to add tomatoes juice and all why add water, it makes the eggs not cook right. Plus it takes too long to dry out if ever, also needs some spices.

MY REVIEW
Reviewed Oct. 7, 2012

I made this for my family and it was finished before it cooled off. Definitely a keeper thank you.

MY REVIEW
Reviewed Jun. 26, 2012

I used rotel tomatoes because it was all I had and it turned out great

MY REVIEW
Reviewed Apr. 19, 2012

I think i will try this with sausage also, the ground beef was a bit blah. Otherwise tho it wasn't "bad".. also will try cheddar rather than american cheese.

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