Country Scramble Skillet
Source of Recipe
Aunt Saunny
(4 servings) Printable Version
8 eggs
¼ c. milk
¼ c. finely chopped onion
¼ c. finely diced green pepper
1 c. frozen shredded hash browns -- thawed and patted dry
¼ t. salt
¼ t. pepper
1 T. butter
salt and pepper to taste
¾ c. shredded Cheddar cheese
1 T. butter
1 T. flour
1 c. milk
½ t. beef bouillon granules
1/8 t. pepper
dash salt
In a large bowl, beat together:
8 eggs
¼ c. milk
Stir in:
¼ c. finely chopped onion
¼ c. finely diced green pepper
1 c. frozen shredded hash browns, thawed and patted dry
¼ t. salt
¼ t. pepper
In a large skillet, heat:
1 T. 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:
¾ c. shredded Cheddar cheese
Heat until almost melted.
In a separate saucepan, melt:
1 T. butter
Whisk in:
1 T. flour
Cook for one minute, stirring until blended.
Gradually add:
1 c. milk
Bring to a boil.
Boil for 1 minute, stirring constantly.
Reduce heat to medium-low.
Add:
½ t. beef bouillon granules
1/8 t. pepper
dash sal
Simmer for 2-3 minutes, stirring occasionally.
Pour gravy over eggs and serve immediately.
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