Brunch Scramble
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon pepper
- 1-1/2 teaspoons salt
- 1 medium green pepper chopped
- 12 eggs
- 1 medium red onion chopped
- 4 1/2 oz sliced mushrooms drained
- 3 tablespoons butter divided
- 3/4 cup half-and-half cream
- 1-1/2 cups shredded cheddar cheese
- 1 tablespoon chives minced
- Carbohydrate 5.75596834146771 g
- Cholesterol 428.254062515924 mg
- Fat 27.4496533085197 g
- Fiber 0.91010261132108 g
- Protein 20.1358367771447 g
- Saturated Fat 14.5078758175264 g
- Serving Size 1 1 (216g)
- Sodium 944.247450092888 mg
- Sugar 4.84586573014663 g
- Trans Fat 2.58287703776097 g
- Calories 346 calories
Brunch Scramble: A Quick and Easy Breakfast Dish
This brunch scramble is the perfect way to start your day. It's quick and easy to make, and it's packed with flavor. Plus, it's a great way to use up any leftover vegetables you have in your fridge.
To make this scramble, simply sauté some onion, green pepper, and mushrooms in butter until they're crisp-tender. Then, whisk together some eggs, cream, salt, and pepper. Add the egg mixture to the vegetables in the skillet and cook until the eggs are almost set. Finally, sprinkle with cheese and chives and cover until the eggs are completely set.
This brunch scramble is a delicious and satisfying way to start your day. It's also a great way to get your vegetables in! So next time you're looking for a quick and easy breakfast, give this brunch scramble a try.
Step-by-step
- 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.
