Breakfast Scrambler

We eat a lot of potatoes in this house. Usually after dinner we have a good amount of leftovers. I always make extra for my husband to take to work the next day. Today, however, he worked from home so I thought I'd whip up a Breakfast Scrambler using the leftover potatoes from last night.

It really is rather simple. You need leftover potatoes, eggs, cheese, and bacon. I even used bacon bits to make it easier. It's pretty much like a deconstructed omelet with a heap of yummy potatoes.

The potatoes I used were made on the grill the other night. I have posted this recipe before, but you just make a foil pouch, cut your potatoes, rub them with olive oil, salt and pepper, and let them sit on the grill for 30 or more minutes. Easy. You really could use any kind of potato in this scramble though as long as they are small and cooked. I like the skin on too.

So to begin, throw your potatoes in a non-stick skillet with some butter (about a tablespoon).

Let those potatoes get a little crispy. Just a few minutes. Then add your eggs. I did four eggs... do as many or as little as you'd like. 

Now, you could either scramble the eggs with milk, salt, and pepper outside the skillet in a bowl and then dump it into the pan or you could do what I did and just crack it and scramble right in the skillet. I added milk, salt, and pepper too. You may also want to add cayenne pepper or hot sauce here if you're into that spicy thing. 

Lookin' good! Let the eggs cook as you scramble them with the potatoes. 

The only things I added to my skillet then were bacon bits, more salt and pepper, and cheese. You could add all sorts of things though! Peppers would be delicious or you could do mushrooms, sausage, ham, spinach, etc. We didn't have any of that on hand this morning, unfortunately. 

It should start looking like a big pile of yum at this point. Once the eggs are cooked, pull it off and add it to a dish. 

I sprinkled a little more cheese and bacon on the top... just for good measure! 

Breakfast Scrambler

• 1 cup or so of Day old, already baked potatoes
• 4 eggs
• 1 tablespoon milk 
• 3/4 cup of shredded cheddar cheese
• 2 tablespoons of bacon bits or chopped real bacon
• salt and pepper
• other "omelet" toppings, such as, peppers, mushrooms, spinach, sausage, etc. 

1. Put the potatoes into a non-stick skillet and let them brown slightly. 
2. Crack and drop in the eggs. Scramble as you add the eggs. Add salt, pepper, and milk. 
3. Once the eggs are almost cooked, add the cheese and bacon. Stir to incorporate the ingredients. 
4. When the eggs are fully cooked and all the toppings are added, remove and serve hot.