Regional Scrambles

Breakfast Recipes
Here's all the recipes listed under Regional Scrambles along with the comments posted by the breakfast lovers that submitted them.
Bacon and Hominy Scramble
Bacon and Hominy Scramble
"Hominy is an under-used ingredient that goes great in scrambles. It adds a real fresh and hearty corn flavor."
1/4 pound bacon, 20 ounces golden hominy, 6 eggs, 1/2 teaspoons salt, 1 dash pepper
Cajun Chicken Scramble
"Great use for left-over chicken. We used Kentucky Fried Chicken once. I'm serious. We removed the skin and cut the chicken in small pieces. It worked great."
1 12-ounce can stewed tomatoes, 1 cup cooked chicken, 2 English muffins - split and toasted, 4 eggs, 1/4 cup green pepper, 1/4 cup sweet red pepper, 1/4 cup milk, 1 and 1/2 Tablespoons butter or margarine, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon cumin, 2 dashes bottled hot pepper sauce
Cajun Scrambled Eggs
"This scramble features Andouille sausage, veggies, Cheddar cheese and Cajun seasoning. Serve with toast and make sure you have some hot sauce ready - it's the perfect final touch."
2 teaspoons canola oil or butter, 1/2 teaspoon garlic - minced, 2 Tablespoons onion, 1/4 cup green pepper, 1/4 cup tomatoes, 1/4 teaspoon Cajun seasoning blend, 1/4 pound Andouille sausage - cooked and diced, 4 eggs beaten with 2 teaspoons milk, 1/4 cup grated Cheddar cheese
Chorizo And Spinach Scramble
"This is a version of an old San Francisco dish called Joe's Chorizo And Spinach Scramble."
2 Tablespoons vegetable oil, 3/4 pound chorizo - thinly sliced, 4 green onions, 2 bunches fresh spinach with stems removed and leaves chopped (or 1 package washed spinach), 6 eggs, 2 Tablespoons warm water, 1 cup shredded Monterrey jack cheese
Eggs And Corn Scramble
Eggs And Corn Scramble
"This egg dish is great on toast with a little bit of salsa on top. I categorized it as regional because it has a great Southwestern flavor."
2 Tablespoons butter (or margarine), 8 eggs, 1 11-ounce can of whole kernal corn (even better if it has those tiny pieces of red peppers), 1 cup shredded Cheddar cheese, 1/2 cup milk, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/8 teaspoon pepper
Kentucky Scramble
Kentucky Scramble
"Eggs scrambled with sweet corn kernels. I'll sometimes add some crisped and crumbled bacon too."
9 eggs, 2 cups whole sweet corn - drained, butter or bacon drippings, salt, pepper
Southwestern Matzah Scramble
"A Tex-Mex interpretation of a classic Jewish Passover dish. Matzah is an unleavened cracker-like bread found in the ethnic section of most grocery stores."
3 whole matzah - torn into 1-inch pieces, 3 eggs, 3/4 teaspoon salt, black pepper, 3 Tablespoons butter (or canola oil), 1/2 cup green onions, 1 cup frozen corn kernels - thawed and drained, 1 cup pinto beans - rinsed and drained, salsa - taste
Texas Scramble
"I hope you have a big Texas-sized appetite! You name it and it's in this scramble: sausage, ham, peppers, onion, Cheddar cheese, Monterey Jack cheese... and more!"
1/2 cup new red potatoes - cooked & cubed, 1 Tablespoon butter, 1/8 teaspoon garlic powder, 1 green onion, 1/4 pound sausage - browned & drained well, 1/4 pound Canadian Bacon or regular bacon, 1/2 each red & green bell peppers, 3 eggs, black pepper, dash of Spanish paprika, 1/2 cup Cheddar cheese - shredded, 1/2 cup Monterey Jack cheese - shredded, 1/4 cup milk