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    You are in: Home / Recipes / Spam Scrambled Eggs Recipe
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    Spam Scrambled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Molly53's Note:

    A very quick, easy, stick-to-their-ribs hot breakfast for your family. From Spam.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 large eggs
    • 1/4 cup milk
    • 1 (12 ounce) can Spam, cubed
    • 2 teaspoons chopped fresh chives, if desired

    Directions:

    1. 1
      In bowl, whisk together eggs and milk.
    2. 2
      On greased skillet over medium-high heat, pour egg mixture.
    3. 3
      Cook, pulling mixture aside with spatula to allow liquid to contact skillet surface, until desired doneness.
    4. 4
      Add spam to skillet.
    5. 5
      Reduce heat; gently stir mixture until meat is heated.
    6. 6
      Garnish with chives.

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    Ratings & Reviews:

    • on February 27, 2010

      55

      This is one of my staple recipes that I fix for myself when my DH is out of town. The only thing I do differently is to brown the Spam first, then add the egg mixture to it. And Molly, did you realize that, depending on how many chives you sprinkle on top, you could end up with Green Eggs and Spam? ;-) Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2010

      55

      This is a great recipe! I love SPAM & eggs!!! I use the 25% less sodium SPAM...the regular is WAY to salty & the lite is tasteless!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spam Scrambled Eggs

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.8
     
    Calories from Fat 255
    74%
    Total Fat 28.4 g
    43%
    Saturated Fat 10.2 g
    51%
    Cholesterol 272.4 mg
    90%
    Sodium 1227.4 mg
    51%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 17.9 g
    35%

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