Hearty Skillet Breakfast Scramble (Printable Version)
A savory skillet blend of potatoes, corn, peppers, eggs, cheese, and bacon for a filling morning start.
# Ingredients Required:
→ Vegetables
01 -
450 grams frozen diced hash brown potatoes or O'Brien potatoes
02 -
115 grams fresh or frozen corn kernels
03 -
80 grams finely diced sweet onion
04 -
75 grams finely diced green pepper
05 -
75 grams finely diced red pepper
→ Egg Mixture
06 -
6 large eggs, lightly beaten
07 -
30 milliliters nonfat milk
08 -
3 grams kosher salt
→ Fat & Seasoning
09 -
5 milliliters olive oil
→ Toppings
10 -
110 grams shredded reduced-fat Mexican cheese blend or cheddar cheese
11 -
14 grams chopped and crumbled bacon or real bacon bits
12 -
Minced fresh cilantro (for serving)
13 -
Salsa (for serving)
14 -
Hot sauce (for serving)
# Guide to Cooking:
01 -
Heat olive oil briefly in a nonstick skillet over medium heat until shimmering.
02 -
Add potatoes, corn, onion, and peppers to the skillet. Cook, stirring occasionally, until vegetables are lightly browned and develop golden patches, about 12 to 15 minutes.
03 -
In a medium bowl, whisk together eggs, nonfat milk, and kosher salt until blended.
04 -
Pour the egg mixture into the skillet with the vegetables. Add cheese and bacon. Cook, stirring gently to scramble, until eggs are fully set.
05 -
Immediately plate the scramble and serve topped with minced fresh cilantro, salsa, and hot sauce as desired for a Southwestern flair.
# Extra Suggestions:
01 -
For best flavor, use real bacon bits rather than artificial substitutes. Adjust cheese and bacon quantities according to taste. Pair with avocado, sour cream, or guacamole if desired.