Some days, you just need eggs. I love scrambled eggs, but not the plain boring kind. I like mine kicked up a notch. My secret to awesome scrambled eggs? Hot pepper spread. I use it in anything (well, everything) that needs a spicy kick.
Kicked Up Scrambled Eggs
(Prep, 10 minutes. Cook time, 15 minutes)
- 1 Green Bell Pepper, chopped
- 1 Large Onion, chopped
- 2 Cloves Garlic, minced
- 4 Cups Egg Beaters (or 8 eggs, beaten)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Hot Pepper Spread
- 1 Cup Shredded Cheese (4 Cheese Blend, Sharp cheese, or Mexican Blend)
- Salt & Pepper to taste
Chop up green pepper and onion, mince garlic. Add 2 Tbs olive oil to skillet along with onions, peppers, and garlic. Saute over medium heat until onions are soft and translucent. Add hot pepper spread and eggs. Scramble eggs and cook until desired doneness. Sprinkle cheese over top of cooked eggs, cover and let sit for three minutes until cheese is melty. Salt and pepper to taste and enjoy.
(I like to put ketchup on them, but Mike thinks that’s gross. He doesn’t know what he’s missing!)
I originally found this recipe on Food.com. The original is quite good, but I made some changes. Here’s my version.
Bacon Egg Breakfast Casserole
(prep time, 30 minutes – cooking time, 50 minutes)
- 1/2 loaf Italian or French bread, cubed
- 1/2 cup Gruyere cheese, shredded
- 1 cup cheddar jack cheese (or Mexican blend), shredded
- 1 pound bacon, cooked and chopped into chunks
- 1 medium onion, finely chopped
- 1 32 oz carton of low-fat egg substitute
- 1 1/3 cups low-fat milk
- 1/3 cup white wine
- 1 tablespoon Dijon mustard
- 3/4 cup low-fat sour cream
- 2 tablespoons minced garlic
- 2 tablespoons red pepper spread (hot)
- 1 tablespoon Sriracha hot sauce
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup Mexican blend cheese, grated
Preheat oven to 350 degrees.
Rather than fry my bacon, I bake it. Line a jelly roll pan (or any cookie sheet with a raised edge) with parchment paper and spread the bacon in a single layer, then bake it in the oven for 20-30 minutes at 350 degrees. The parchment paper means there’s almost no clean-up, that’s my kind of cooking!
You’ll need a large casserole or lasagna dish. Don’t use a standard 9 x 13 cake pan, it may overflow. Use something with a little more room in it. I have a 9 x 13 Paula Deen lasagna pan and it works perfectly.
Spray your dish with non-stick cooking spray, then spread the cubed bread over the bottom of the pan. Add the chopped bacon, the Gruyere and cheddar jack cheeses, and the chopped onions. You can substitute green onions if you them, they taste fantastic in this.
Next mix all the other ingredients (other than the last cup of cheese) in a bowl and whisk until well mixed and mixture is foamy. Pour over the bread, bacon, & cheese mixture.
Cover with tin foil and bake in a 350 degree oven for 20 minutes. Take the tin foil off, spread the last cup of cheese over the top and return to the oven to bake another 30 minutes uncovered.
Let cool at least 10 minutes, then devour!
If you want, you can layer some grilled or fried potatoes in the bottom for more of a frittata-type dish. If you like breakfast sausage or ham steak, feel free to chop it up into small chunks and throw it in with the bacon. If you don’t want to use egg substitute, you can use 8 to 12 eggs, well beaten. I have a hard time with measurements. I’m more of a “shake the canister until you have enough” cook, so feel free to adjust the spices to your own taste.
Mike and I love to make this casserole on Saturday morning for brunch and enjoy the leftovers on Sunday. A happy beginning rather than an ending, I guess.