Brunch Scramble

Name: Brunch Scramble
Prep time: 30 min
Total time: 30 min
Yield: 6 servings.
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 large Nellie’s Free Range Eggs; 3/4 cup half-and-half cream; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; 1-1/2 cups shredded cheddar cheese; 1 tablespoon minced chives

"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."

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 large Nellie’s Free Range Eggs
3/4 cup half-and-half cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 cups 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.

Nutrition Facts

1 each: 357 calories, 27g fat (15g saturated fat), 485mg cholesterol, 1050mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 20g protein.

Originally published as Brunch Scramble in Quick Cooking July/August 2000

Reviews

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dig1

Apr 7, 2017

Recipe
Bonito

Jul 21, 2013

My husband does a breakfast club for the boys only - and they made this and loved it but added a jalapeno pepper because they like it spicy - a good one