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Country Scramble Skillet

Country Scramble Skillet

(4 servings)    Printable Version
  • 8 eggs
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 1/4 cup finely diced green pepper
  • 1 cup frozen shredded hash browns - thawed and patted dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon butter
  • salt and pepper to taste
  • 3/4 cup shredded Cheddar cheese
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1 cup milk
  • 1/2 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper
  • dash salt
In a large bowl, beat together:

- 8 eggs
- 1/4 cup milk

Stir in:

- 1/4 cup finely chopped onion
- 1/4 cup finely diced green pepper
- 1 cup frozen shredded hash browns, thawed and patted dry
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

In a large skillet, heat:

- 1 Tablespoon butter

Pour in egg mixture and cook over medium heat until eggs are cooked through, stirring occasionally to scramble. If desired, re-season with salt and pepper to taste

Stir in (and heat until almost melted):

- 3/4 cup shredded Cheddar cheese

In a separate saucepan, melt:

- 1 Tablespoon butter

Whisk in:

- 1 Tablespoon flour

Cook for one minute, stirring until blended.

Gradually add:

- 1 cup milk

Bring to a boil. Boil for 1 minute, stirring constantly. Reduce heat to medium-low.

Add:

- 1/2 teaspoon beef bouillon granules
- 1/8 teaspoon pepper
- dash salt

Simmer for 2-3 minutes, stirring occasionally. Pour gravy over eggs and serve immediately.


A country scramble with eggs, potatoes, cheese, onions and peppers - topped with a creamy 'beef' gravy.

Mr Breakfast would like to thank MrsBuckeye for this recipe.

Comments About This Recipe
What do you think of Country Scramble Skillet?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From Graham F.

Recipe Rating (out of 5):

Made this for our guest over the holidays - everyone loved it! Thanks!

Comment submitted: 12/31/2009 (#9339)





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