Scrambled eggs are always one of my go-to off-menu items when something unexpected comes up. For example, I might have been planning for a big grill-out, but big storms make me change my plans. That’s when I go to eggs. This Kentucky farmhouse scramble was absolutely delicious. It’s a great example of why breakfast for dinner is a great idea and not just when your plans have to change, but any time. What really made this Kentucky farmhouse scramble special for both of us were the roasted red bell peppers and the crunchy French fried onions. This is the kind of scramble that makes omelets jealous.
I usually cook ribs, chicken, turkey, or my favorite, chicken wings, on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I noticed that red bell peppers were on sale, and that got me to thinking about canning some roasted red peppers on the Char-Broil Big Easy. Normally when I roasted bell peppers I toss them on the grill for a while, but this time I loaded up the Big Easy basket and the Char-Broil Big Easy Bunk Bed Basket with 9 peppers (the 10th one wouldn’t quite fit, and you don’t want to crowd them).
I lowered the basket into my preheated Big Easy and let the peppers roast for a 45 minutes (I’d go 30 minutes if you want your peppers to have a little more ‘bite’ to them).
I wanted my peppers a little on soft side. If you pull yours out sooner, just keep in mind you might have to steam them a bit longer to get the skins off.
The peppers then went into a large bowl, which I covered in foil and let steam for 10-15 minutes to make the skins easy to remove. Be careful opening the foil (or handling the peppers) as they will be hot!
After letting them cool slightly, we cut out the stems and removed the skins. The peppers were then ready to can (see below for how we canned them).