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Brunch Scramble

 Brunch Scramble
"When I have overnight guests, I serve this speedy skillet dish for breakfast," reports Valerie Putsey of Winamac, Indiana. "Onion, green pepper and mushrooms add a bounty of flavor they love."
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium red onion, chopped
  • 1 medium green pepper, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 3 tablespoons butter, divided
  • 12 Eggland's Best Eggs
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 tablespoon minced chives

Directions

  • In a large skillet, saute the onion, green pepper and mushrooms in
  • butter until crisp-tender.
  • Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper.
  • Add egg mixture to vegetables in skillet; cook and stir over medium
  • heat until eggs are almost set. Sprinkle with cheese and chives.
  • Cover and cook until eggs are completely set. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 357 calories, 27 g fat (15 g saturated fat), 485 mg cholesterol, 1,050 mg sodium, 7 g carbohydrate, 1 g fiber, 20 g protein.