New Mexico Breakfast Scramble

Joyce Tyo


One morning I knew that it wasn't just going to be eggs and bacon for breakfast. Checking to see what I had on hand, this recipe came together. We love anything with avocados and especially love them with eggs. It is quick, easy and my kind of breakfast, being a casserole sort of gal.

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2 hearty servings
10 Min
15 Min
Stove Top


1/2 bag(s)
frozen hash browns
3 slice
1 tsp
frank's hot sauce(or your own favorite)
4 Tbsp
your favorite salsa
1 Tbsp
cooking oil, if needed
1 tsp
salt and pepper
avocado, chopped


1Cut bacon slices in half and cook in skillet, medium heat.
Fry till crisp. Remove from pan onto paper towel and crumble. Save drippings ii pan to cook hash browns.

2While bacon is cooking, add eggs together with salt, pepper and hot sauce. Whip to scramble the eggs. Add avocado chunks to eggs and stir to combine.

3Add frozen hash browns to drippings in pan, adding oil if you feel it necessary.

4Cook hash browns till almost crisp. Add egg mixture and crumbled bacon to pan.

5Scramble mixture together until eggs are set.

6Place eggs on dish and add 2 tablespoons (or more depending on your personal preference) on top of scrambled mixture.

7Great served with fruit on the side.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: Southwestern
Dietary Needs: Dairy Free
Other Tag: Quick & Easy