January 20th, 2009
Southwest Breakfast Scramble
It’s not often that I’m in charge of breakfast. I’m the dinner, lunch, snack, and sometimes dessert girl. My husband is the breakfast and most often dessert boy. It works out well for us. Last week, however, while my husband was at work, I got the urge to make myself a colossal breakfast. I’d just been to the store, where I’d done the largest shopping I’d done in years and years and years and… anyway… the fridge was packed with goodies. I pulled out the eggs and bacon. From the fruit bowl came a tomato and avocado. In the pantry I found potatoes and green chiles. Suddenly, I knew where this was headed… To complete what I had in mind, I needed a tortilla, cheese, cumin, and some chopped garlic. Oh, yeah, a Southwest style breakfast scramble. Fast, easy, delicious, and makes enough leftovers to feed you for lunch!
Ingredients:
For one extra large breakfast with the possibility of leftovers, or two small…
2 eggs
2 strips of bacon
1 Yukon Gold potato
½ tomato, diced
½ avocado, sliced
½ tsp. chopped garlic
3 tbsp. diced green chiles
½ tsp. cumin
a handful of grated cheddar cheese
1 tortilla
butter or oil
salt and pepper
Guidelines:
Heat several tablespoons of butter or oil in a pan. Dice potato and fry in butter or oil until browned. Stir and salt to taste. Reduce heat and cook until tender but not mushy. Stir occasionally. About 15-20 minutes.
Fry two strips of bacon. Once cooled, crumble.
Scramble two eggs. Add salt and pepper to taste.
Once the potatoes are tender, and the eggs are done, add the eggs and crumbled bacon to the potatoes. Add the chopped garlic, diced green chiles, and cumin. Stir well and let heat through. Toss the grated cheddar cheese over the top and let sit until melted.
Brown the tortilla on a gas burner or in a pan.
To serve, top the egg and potato mixture with fresh, diced tomato and sliced avocado. Tear the tortilla into four pieces and use it to scoop the scramble from your plate to your mouth.
Posted By: Kelly | Filed Under: Breakfast, Eggs and Cheese | Print
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