I love lazy Sunday mornings… no alarm clock waking me up at the crack of dawn. Getting out of bed when I’m ready… No quickie breakfast eaten while I work… Just a nice, relaxing morning at my own pace with no demands and no place I HAVE to be. This breakfast scramble has all the things in it I LOVE for breakfast and it’s fairly quick and easy, too. It’s very versatile and can be eaten with biscuits, toast, or nothing at all. You could also throw in some jalapenos, green chiles or Cilantro and Mexican seasonings for a Tex-Mex version and maybe use Pepper Jack instead of cheddar. I have also used sausage or ham in place of the bacon and those were equally yummy. This morning it turned into breakfast burritos and was very filling and delicious.
Microwaving the diced potatoes before adding them to the skillet, gives them a good head start and means less time in the skillet, so they stay together and don’t fall apart. Season each layer with salt and pepper before adding the next. I use three potatoes in this because we LOVE potatoes, but you could always cut it down to two so that the ratio of eggs to potato is a little more even. It’s going to be a gorgeous day here in Texas… Enjoy it where ever you are!
3 medium potatoes, scrubbed and diced into 1/2 to 3/4 inch cubes
1 tablespoon water
8 large eggs
1/3 cup milk
8 slices bacon, fried until crisp and chopped or crumbled (Pre-cooked bacon cooked in the microwave works great, too!) Or you may use diced ham (about 1 cup) or 1/2 lb. browned pork or turkey sausage.
2/3 cup sharp cheddar cheese, shredded
2 tablespoons vegetable oil
Salt and pepper to taste
Rinse and drain your diced potatoes well in a colander, and then place into a microwaveable bowl along with the 1 tablespoon of water and microwave for 5 minutes. Take them out and give them a quick stir and then microwave for 5 more minutes. While your potatoes are cooking, fry the bacon until crisp and then lay on paper towels to drain and absorb some of the great. Heat your vegetable oil on medium high heat in a large skillet and put in the potatoes, arranging them into an even layer over the bottom of the skillet. If you fried your bacon and have leftover bacon grease, then definitely use that in place of the oil for even more added flavor. I didn’t have any raw bacon on hand so I used thick sliced pre-cooked bacon that I microwaved for 1 1/2 minutes. Put on the lid and cook for 5-7 minutes, until the potatoes are brown and crispy on the bottom. Using a spatula, flip and turn over the potatoes, again arranging them into a single layer, and cook for 3-4 more minutes. While the potatoes are cooking, combine the eggs and milk and whisk with a fork, adding salt and pepper to taste. When your potatoes are brown and crispy, season with salt and pepper, then pour in your egg mixture and add the chopped/crumbled bacon. Turn the heat down to low and cook and turn the mixture until the eggs are set to your liking. Top it off with the shredded sharp cheddar cheese and put the lid back on just long enough for the cheese to melt. This makes a huge skillet full. I store leftovers in the fridge for easy weekday breakfasts. Just re-heat in the microwave on 60% power until heated through and hot and pair with your favorite bread or flour tortillas.