Country Scramble Skillet



  • 8 eggs
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 1/4 cup finely diced green pepper
  • 1 cup frozen shredded hash browns, thawed and patted dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 3/4 cup shredded Cheddar cheese
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper
  • Dash salt


In large bowl, beat together eggs and milk. Stir in onion, green pepper, hash browns, salt and pepper. Heat butter in large skillet. Pour in egg mixture and cook over medium heat until eggs are cooked through, stirring occasionally to scramble. If desired, add salt and pepper to taste. Stir in Cheddar cheese; heat until almost melted. In separate saucepan, melt butter. Whisk in flour. Cook for one minute, stirring until blended. Gradually add milk. Bring to boil; boil for 1 minute, stirring constantly. Reduce heat to medium-low. Add bouillon granules, pepper and salt. Simmer for 2-3 minutes, stirring occasionally. Pour gravy over eggs and serve immediately.
Serves 4.

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