Country-Style Scrambled Eggs Recipe

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Country-Style Scrambled Eggs Recipe
Country-Style Scrambled Eggs Recipe photo by Taste of Home
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Country-Style Scrambled Eggs Recipe

Read Reviews
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Publisher Photo
I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 bacon strips, diced
  • 2 cups diced red potatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions

In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon.
In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese and stir it in or let stand until melted. Yield: 4 servings.
Originally published as Country-Style Scrambled Eggs in Country Woman March/April 1996, p35

Nutritional Facts

1 each: 577 calories, 45g fat (19g saturated fat), 487mg cholesterol, 1230mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 25g protein.

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  • 8 bacon strips, diced
  • 2 cups diced red potatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  1. In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon.
  2. In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese and stir it in or let stand until melted. Yield: 4 servings.
Originally published as Country-Style Scrambled Eggs in Country Woman March/April 1996, p35

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Reviews forCountry-Style Scrambled Eggs

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MY REVIEW
961leader User ID: 2930663 282495
Reviewed Jan. 22, 2018

"Halves easily for two but husband said he could have eaten more. LOVED the medley of flavors- so easy to make, looks were just as good as taste. Plan to share this recipe with family AND make it again. Thanks for sharing Joyce!"

MY REVIEW
Sue Zappa User ID: 1094741 282275
Reviewed Jan. 18, 2018

"This recipe is the way my dad made scrambled eggs for us on Saturday mornings after we came in from fishing! As a few other reviewers said, he'd salt & pepper the potatoes as they cooked in the bacon grease. Oh, how I miss this breakfast! I make it for my family, but somehow, it doesn't taste as good as my dad's. There's no substitute ingredient for a dad's love!"

MY REVIEW
queenkookie User ID: 3706111 282273
Reviewed Jan. 18, 2018

"Scramble egg casserole"

MY REVIEW
pv48sd User ID: 2783400 17599
Reviewed May. 1, 2011

"Its very good but I used baked potatoes & it made it even tastier & quicker to fix. :)"

MY REVIEW
bvbdutt User ID: 4406910 11027
Reviewed Nov. 27, 2010

"I will make this again but would salt and pepper the potatoes as they are cooking and add some garlic in with the onion."

MY REVIEW
purplekitty User ID: 2371114 10744
Reviewed Aug. 21, 2010

"I have made this several times and love it each and every time. I went to a brunch and made this and all 14 women wanted a copy. It is just that fantastic!! I add a little less green pepper. You must try tis one."

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