I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
Country-Style Scrambled Eggs
Country Scrambled Egg Tips
How do you store country scrambled eggs?
Like other scrambled egg recipes, you can store country scrambled eggs for up to three to four days in an airtight container. Here's how long other leftovers last.What are some variations of this recipe?
Try making extra bacon and crumbling it on top or adding a drizzle of hot sauce. If you're vegetarian, just remove the bacon for this recipe!What can you pair country scrambled eggs with?
You can pair this scrambled egg recipe with many other breakfast dishes! Think toast, biscuits or fruit salad.—Christina Herbst, Taste of Home Assistant Digital Editor
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 2% 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; stir it in or let stand until melted.
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