Loaded Scrambled Eggs

Loaded Scrambled Eggs

TOTAL TIME: 20 MINUTES
SERVINGS: 4

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 8 large, farm fresh eggs, beaten
  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 2 tablespoons olive oil, plus more for servings
  • 3 ounces Cheddar, grated (about 3/4 cup)
  • 1 cup halved cherry tomatoes
  • 1/3 cup finely chopped flat-leaf parsley leaves
  • Kosher salt and black pepper
  • Crusty bread, for serving

DIRECTIONS

  • Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes.
  • Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.
  • Remove from heat and stir in the tomatoes and parsley.
  • Drizzle the bread with oil and serve alongside the eggs and enjoy!

NOTES: CONSIDER USING ALABAMA SHEEP OR GOAT CHEESE AS A GARNISH, IN PLACE OF CHEDDAR.

Creamy Baked Eggs with Herbs and Bacon

Creamy Baked Eggs with Herbs and Bacon

PREHEAT OVEN TO 425*F
TOTAL TIME: 20 MINUTES
SERVINGS: 4

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 8 large farm eggs
  • 4 cooked bacon slices, crumbled (about 1/2 cup)
  • 1/2 cup heavy whipping cream
  • 2 tablespoons thinly sliced chives
  • 2 teaspoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

DIRECTIONS

  • Preheat oven to 425*F. Stir together whipping cream, chives, parsley, dill, salt, and pepper in a large, ovenproof skillet. Bring to a simmer over medium-low heat. Break eggs into cream mixture; do not stir.
  • Bake together in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes.
  • Sprinkle with bacon, and serve immediately. Enjoy!