Best 7 Southwestern Style Scrambled Egg Beaters On English Muffins Recipes

SCRAMBLED EGG BEATERS (WW)

Steps:

• Whisk together ingredients in a bowl.
• Spray skillet with Pam and heat of medium.
• Pour egg mixture into skillet and cook, stirring until done.
• Note: I also think this will work as an omelet, cooking until done and folding in half.

SOUTHWESTERN STYLE SCRAMBLED EGG BEATERS ON ENGLISH MUFFINS

Steps:

• In a small bowl, combine egg mixture ingredients.
• Spray a medium size skillet with cooking spray, then heat to medium. Pour egg mixture into skillet, cook, turning mixture occasionally until mixture is set but not dry, about 3 minutes.
• Split and toast english muffins.
• Combine softened butter with drops of cayenne pepper sauce to taste. Lightly spread on muffin halves. Spoon egg mixture onto muffin halves; top with cheese slices.
• Broil just until cheese starts to melt. Serve immediately.

ENGLISH MUFFIN WITH SCRAMBLED EGG AND HAM

Steps:

• Toast muffin halves lightly. In small pan, scramble eggs with milk and butter. Stir in mayonnaise.
• Spoon egg mixture onto muffin halves. Top with ham and grill/broil 2-3 minutes. Garnish with chives or onion.

SOUTHWESTERN SCRAMBLED EGGS

Steps:

• Heat butter in a large skillet over medium-high heat.
• Add ham and red pepper.
• Saute until ham is browned and pepper is slightly soft.
• Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
• Whisk vigorously until the eggs are a uniform color with no streaks.
• Spread ham mixture evenly in the pan.
• Pour egg mixture over it without stirring.
• As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
• Continue in this manner until eggs are almost dry.
• Stir egg mixture completely ("scramble") and add the shredded cheese.
• Stir until cheese is melted.

SOUTHWEST EGG SCRAMBLE

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
• In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

SCRAMBLED EGG MUFFIN

Steps:

• Scramble eggs without butter or cream, stir in chopped sundried tomato and torn fresh basil, and pile on toasted English muffin halves.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.