Hi guys! It’s been a few days since I’ve posted and it feels like forever to me. I love blogging so I’m glad to be home for a few days and get the chance to post about cooking! I leave for Seattle on Wednesday so I’m going to be working on some fashion and decor posts the next few days, so I can get those up while I’m traveling.
For now let’s dive into what I call a Breakfast Scramble. It’s basically the “insides” of a breakfast burrito because I skip on the tortilla and just eat this in a bowl. I definitely think that makes it the healthier verson of a breakfast burrito. Shane does like the burritos though so we have 90 calorie flatbread tortillas that he used to wrap his up!
This is a dinner I like to make when I have a copious amount of eggs or potatoes hanging out in my fridge. My parents give me their farm fresh eggs every week and we had an 18 carton and a half in the fridge so I knew this would be good to make this week. Plus I was just craving breakfast foods. We don’t have a veggie peeler (why? idk) and I was feeling too lazy tonight to peel these potatoes with a knife. I usually do but I thought, eh let’s live on the edge and eat these skins!
I chopped up 3 potatoes into chunks and put them into my pan with some canola oil. WARNING: the amount of eggs and potatoes I used in this recipe made a TON. Shane and I both ate our shares and then I have a huge bowl of leftovers in the fridge. If you don’t like leftovers you could definitley just use 1 potatoes and be good.
I continuously stir the potatoes while I cook the eggs and sausage. Once you notice them browning and getting softer you’ll want to season them. I use Lawry’s All Purpose Seasoning with less sodium. I sprinkle some onto the potatoes and then stir them again. I try not to use too much since I don’t like salt, but the flavor it gives the potatoes is great! A little goes a long way.
Set the potatoes between medium and high and let them cook while you get the other items ready.
Crackin time! I cracked 15 eggs for this recipe. It’s a lot, I know. Like I said, I have leftovers for days. I usually suggest cooking 2 or 3 eggs per person for this recipe if you’re not wanting leftovers. So sometimes I’ll do 1 potato, 6 eggs, and half a pack of sausage (shown below).
After I put some canola oil into the pan I crack the eggs right in and then add pepper to taste and mix it up. I love pepper so that means I use a lot. I set this on a lower-medium heat and let them start to scramble.
The key to this recipe is to either a) have an extra set of hands to help you stir something or b) cook the potatoes completely first and then the eggs and sausage. I had Shane to mix up the potatoes and make sure they didn’t burn while I did the eggs. In the past though, I’ll just cook the potatoes fully and set them aside.
Time for the sausage! I get these sausages at my local Safeway store and I happen to like the country style, but there is also a chicken apple style of the same brand. For this recipe I used the entire package. Again, put some canola oil into your pan, chop up the sausages into the pan, and turn it on medium-high. You’ll want to let them brown which only takes a few minutes.
Once all of your items are cooked just combine them!
I know this is a fairly basic recipe but I wanted to share it because it’s a really fast and delicious dinner that can be made healthy! You also can get creative with it. If you love onion or peppers, toss them in! I think onion would give the potatoes a good flavor but I didn’t have that in my pantry.
Once the scramble was ready I put some onto a tortilla for Shane with cheese and then some into a bowl for me. I also put my parents homemade salsa on top!
Just to see how much I had leftover I included this picture. This made a ton! You can definitley cut the amount of ingredients I used in half. This is a nice recipe to make if you have a large amount of people to cook for as well, because you get so much out of it and the ingredients don’t cost much at all.
What is your favorite “breakfast for dinner” recipe? Let me know down below! It felt greating getting back in my kitchen so I hope you enjoy the break from travel journals. There will be plenty of them within the next month 🙂
Thanks for reading!