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Scrambled Egg Recipes- Our Family Favorite “Eggs ‘N Stuff”

Updated on November 27, 2014
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.


I previously wrote about a family breakfast favorite, strata. We usually have it for supper. The breakfast favorite we actually eat for breakfast at our house, we call “Eggs ‘n Stuff”. It’s similar in principle to omelets, in that you can add vegetables and meat in any number of combinations. The dish is basically scrambled eggs, with stuff added in. I probably got the idea from Turkish menemen, which is scrambled eggs with vegetables.

One of the things I like about Eggs ‘n Stuff is that it’s easier to make than an omelet. You don’t have to worry that you’ll have a lapse of finesse, or a motor coordination snafu, which might turn your beautiful omelet into a sad, broken mess. And there’s something else. You know how there’s often just a big fold of egg at the ends of an omelet? No cheese, no vegetables, no meat, just a big bite of egg. I don’t like that. I like stuff with my eggs.


Red, yellow, and green bell peppers
Red, yellow, and green bell peppers | Source
Sauteed spinach, purple onion, and baby bella mushrooms
Sauteed spinach, purple onion, and baby bella mushrooms | Source

 

So what kind of stuff can you put in scrambled eggs recipes? 

 

Hash browns

Cubed potatoes

Canned tomatoes

Fresh tomatoes

Salsa

Sundried tomatoes

Spinach

Asparagus

Onions

Scallions

Mushrooms

Green bell peppers

Red, orange, or yellow peppers

Kalamata olives

Cubed ham

Brown and serve sausage

Bratwurst

Cheese

 

What About Amounts?

 

So let’s get started on your scrambled egg recipes and variations. 

Often I have more vegetables than eggs.  My brother will say something like, “I’d really like some eggs in my Eggs ‘n Stuff”.  Sometimes I have such a huge amount of stuff that I divide it in half and put some away in the freezer for another time. 

If you actually like eggs in your Eggs ‘n Stuff, I’d start with a total of about 1 to 1 ½ cups of stuff (after cooking) with about 6 to 8 eggs.  How about a few recipe examples? 

Eggs N Stuff with Spinach and Tomatoes

Eggs with spinach, onions, mushrooms, and tomatoes.  Personal photo.
Eggs with spinach, onions, mushrooms, and tomatoes. Personal photo.

Onion, Mushroom and Spinach Eggs ‘n Stuff


8 eggs, beaten

1 small onion, chopped

3 small mushrooms, sliced

6 kalamata olives, quartered

2 handfuls of fresh spinach, or ½ of a 10 oz box of frozen spinach, drained and squeezed

3 oz shredded mozzarella or crumbled feta


Sauté onions in a hot skillet. When almost done, add sliced mushrooms and sauté until they sweat down slightly. Add spinach and sauté until wilted. Add beaten eggs. When semi-set, add olives and cheese. Continue to cook until desired doneness.


Onions, mushrooms and peppers.  Personal photo.
Onions, mushrooms and peppers. Personal photo.

Sausage and Peppers Eggs ‘n Stuff


8 eggs, beaten

1 small onion, chopped

½ medium red pepper, chopped or sliced

½ medium orange or yellow pepper, chopped or sliced

1 Italian sausage, cooked, cut into rounds


Sauté onions and peppers in a hot skillet. Add sausage and eggs. Continue to cook until eggs are desired doneness.


Ham and Potatoes Eggs ‘n Stuff


8 eggs, beaten

1 cup frozen hash browns, or 1 medium potato grated

3 oz diced ham

3 oz shredded cheese


Brown hash browns in a hot skillet. This took much longer than I anticipated. They will clump together. Just flip them with a spatula. Once they are crispy, you can break them into smaller chunks. Add ham. Add beaten eggs. When semi-set, add cheese. Continue to cook until eggs are desired doneness.


Migas with Potatoes and Cheese

Migas made with thick, on-site cooked restaurant tortilla chips
Migas made with thick, on-site cooked restaurant tortilla chips | Source

Migas

Migas with tortilla chips, onions, sausage, and cheese
Migas with tortilla chips, onions, sausage, and cheese | Source

Migas

This is a favorite Mexican breakfast selection, featuring tortilla chips.


8 eggs, beaten

1 small onion

1 sausage, such as chorizo, chopped

1 cup of broken tortilla chips

3 oz cheese


Sauté onion and sausage. Add eggs. When eggs are about halfway to done, add in chips and cheese. Serve topped with a little salsa.


The Works Eggs ‘n Stuff

 

12 eggs, beaten

1 small can cubed potatoes, or 1 medium potato cubed and cooked

1 medium tomato, diced and drained

5 asparagus spears, cut in 1 1/2” pieces

1 small onion, diced

5 small mushrooms, sliced

3 oz ham, diced

4 Brown and Serve sausage links, cut in rounds

6 oz shredded cheese

 

Potato, Mushroom, Onion, Cheese and Egg Breakfast Taco

Breakfast taco with eggs scrambled with onions, mushrooms, potatoes, and cheese.
Breakfast taco with eggs scrambled with onions, mushrooms, potatoes, and cheese.

So How Do You Put it All Together?


Start with the vegetables that take the longest to cook. You can sauté your vegetables individually, and set aside, but I usually start with my longest cooking vegetable and add until I am ready for the eggs.

If you’re going to use frozen hash browns, or make your own by grating a potato, this needs to go first. If you are not accustomed to preparing hash browns, you may be surprised at how long it takes to cook them. Put your potatoes in the frying pan with a little olive oil on medium or medium high heat. Stir occasionally. Usually they will start to clump together, and you will then flip instead of stir them.

I don’t use hash browns very often, and usually start by sautéing chopped onion. If I were going to use bell peppers, I’d start them early too. When using diced tomatoes, I would add them next, and sauté on medium high until they were “dried off” a bit.

I like my mushrooms to retain a lot of their water content and firmness. I usually add them next, when the pan is “hot and fast”.

Spinach cooks down pretty quickly. Sometimes I put it on the chopping block, and chop it into ribbons. Other times I just throw it in whole from the bag, especially if it’s baby spinach.

Asparagus takes longer than spinach, but not much. I like it still pretty firm. It gives a nice bit of texture to the eggs.

I add the meat last. I typically use boiled ham, or other deli sandwich ham, which I dice, and throw it in the pan to heat and brown slightly. When I use sausage, I cook it ahead, or separately. Sometimes I use Schwan’s Fully Cooked Bratwurst. I also like the Brown and Serve sausage.

After I have all my vegetables in the pan, and my meat, it’s time for the eggs. Crack open your eggs into a bowl, and beat. Add eggs to the pan with your vegetables and/or meat. When the eggs are almost done, stir in some shredded cheese.


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Comments

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  • 2patricias profile image

    2patricias 

    5 years ago from Sussex by the Sea

    I like scrambled eggs with mushrooms.

    I've voted this Up and useful - and am adding it to my Recipe Index for HubPages.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    6 years ago from San Antonio Texas

    Thanks phdast, happy Easter to you as well. Since I've been living in Texas, I like my eggs and stuff in a soft flour tortilla :-)

  • phdast7 profile image

    Theresa Ast 

    6 years ago from Atlanta, Georgia

    Great egg recipes. Our family is like yours, we prefer Scrambles (stuff) to Omelettes. Quicker and way easier. I enjoy your Hubs. Happy Easter. :)

  • saif113sb profile image

    saif113sb 

    7 years ago

    Very very nice and great hub. thanks

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    Thank you very much beccas.

  • beccas90 profile image

    beccas90 

    7 years ago from New York

    breakfast can be so versatile and you should that here. Great source of recipes.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    Thanks KK Gals. I agree. I love pasta with onions, mushrooms, and spinach too.

  • KoffeeKlatch Gals profile image

    Susan Hazelton 

    7 years ago from Sunny Florida

    All of your recipes sound devine but the Onions, Mushrooms, Spinach and Eggs and Stuff is an absolute must for me to try. Thanks for sharing your recipes.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    J Sunhawk I'm always hungry!

  • J Sunhawk profile image

    J Sunhawk 

    7 years ago from South Carolina

    Stop! you're making me hungry, and it's 10 long hours to breakfast.

    Good hub.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    Thanks for visiting Ruxy.

  • profile image

    Ruxy20 

    7 years ago

    i love cooking foods and many to eat food too.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    I agree jane. We most often have this on the weekends.

  • janessecret profile image

    janessecret 

    7 years ago from Oz

    I love scrambled eggs, it's the trd outback breakfast. These are recipes for lazy Sunday morning though . . .

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    Thanks for the visit and comment mavy. I had to look up ampalaya. Bitter melon and eggs?

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    7 years ago from San Antonio Texas

    Jillian sounds like your grandma and I are of like minds when it comes to eggs.

  • Jillian Barclay profile image

    Jillian Barclay 

    8 years ago from California, USA

    Your picture beside the onions, mushrooms and eggs reminds me of what my Italian grandma used to make me, but she called it 'giambotta', which kind of means 'everything that is a mess'. Most Italians refer to giambotta as a kind of vegetable stew, but my grandma's mess was definitely an egg dish for breakfast. Brings back awesome memories! Thank you! I am even remembering the smell!

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    8 years ago from San Antonio Texas

    Thanks for visiting MsCookM! Is breakfast ready yet?

  • MsCookM profile image

    MsCookM 

    8 years ago

    Thanks for emphasizing egg as essential ingredient for these recipes. Really makes me hungry. I want to try Sausage and Peppers Eggs ‘n Stuff first. Looks really yummy. :)

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    8 years ago from San Antonio Texas

    Sandy and billy, nice to know others out there that appreciate onions as much as I do.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    8 years ago from San Antonio Texas

    Thanks judy, Gus and Paradise. Sometimes we forget basic, simple food, eh?

  • billyaustindillon profile image

    billyaustindillon 

    8 years ago

    Some great scrambles - I agree you got to have those soft onions in there. Peppers and mushrooms - I know what I am having tomorrow for breakfast.

  • Sandyspider profile image

    Sandy Mertens 

    8 years ago from Wisconsin, USA

    Funny I hated onions as a kid. Now onions are part of my cooking. Nice hub.

  • Paradise7 profile image

    Paradise7 

    8 years ago from Upstate New York

    Looks great! Eggs are wonderful food, full of protein, and this is a great way to make them delicious!

  • GusTheRedneck profile image

    Gustave Kilthau 

    8 years ago from USA

    Rose Mary - Just reading those fine egg recipes got my belly to making noise. Time for breakfast, lunch, or dinner... Thanks.

    Gus :-)))

  • judydianne profile image

    judydianne 

    8 years ago from Palm Harbor, FL

    I would love to have some eggs n' stuff. Sounds delicious.

  • rmcrayne profile imageAUTHOR

    rmcrayne 

    8 years ago from San Antonio Texas

    You are so right Putz. The one ingredient my eggs ALWAYS have is onion.

  • Putz Ballard profile image

    Putz Ballard 

    8 years ago

    They all sound good and just about anything with that has an onion in it suits me just fine.

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