To enhance an already rich dish, butter, crème fraîche, or cream can make the eggs more decadent. But a creamy component is ...

Leftover rice becomes the crispy base for this omelet filled with ham, peppers, corn, and cheese. Serve with hot sauce for breakfast, brunch, or a breakfast-for-dinner meal.

Toss in the diced chicken ham and cook for 3-4 minutes, stirring occasionally, until the ham is lightly browned. Stir in the ...

Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute.

Meanwhile, place rice in a medium saucepan, and add remaining 2 cups water; shake saucepan to submerge rice. Soak, uncovered, at room temperature until grains become plump and opaque, about 30 ...

Scrambled eggs and ham; 1/2 cup shredded cheddar cheese (heaping) 1/2 cup chopped green onions; ... In a medium-size bowl, add the potatoes, onions, pepper and salt. Mix all of the ingredients ...