Oyster Skillet


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Recipe Courtesy of


Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Moderate

Ingredients Add to grocery list

1 cup shredded swiss cheese
1 tablespoon Paula Deen Hot Sauce
2 teaspoon garlic powder
1/4 cup beer
8   eggs
2 tablespoon onion, minced
1/2   stick butter
1 pint shucked oysters, picked through for shells
6   slices bacon, cooked
2 tablespoon parsley, chopped
1   tomato, diced
1/2 teaspoon salt, optional

Directions

Drain and pat dry oysters.  In a skillet, saute onions in butter until clear.  Add oysters and cook until edges curl, about 30 seconds.  Remove from heat.  In a bowl, whisk together eggs, beer, salt, garlic powder and Texas Pete.  Pour egg mixture over oysters and cook on low, stirring until eggs are almost set.  Sprinkle shredded cheese on top and let melt until eggs are cooked, about 15-20 minutes.  Crumble bacon on top and add chopped parsley and diced tomatoes before serving.

Show: Paula's Home Cooking
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    This time, the drive will be held at three locations:  The Lady and Sons and the Inn at Ellis Square from 9am-5pm and Uncle Bubba’s Oyster House from 12pm-5pm. Please visit redcrossblood.org and use the sponsor code “butter”, or call 1-800-REDCROSS (1-800-733-2767) to make an appointment.  Each presenting donor will receive a limited edition apron signed by Paula Deen; a $40 gift card to be redeemed at Lady and Sons, Uncle Bubba’s, or Paula Deen Retail Store good from 06/15 through 06/17 only; and Lady and Sons signature gooey butter cakes in the canteen.

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    Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

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