New Mexico Breakfast Scramble

Joyce Tyo

By
@Kenandbetty

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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Rating:

Comments:

Serves:

2 hearty servings

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/2 bag(s)
frozen hash browns
4
eggs
3 slice
bacon
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
1
avocado, chopped

Directions Step-By-Step

1
Cut 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.
2
While 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.
3
Add frozen hash browns to drippings in pan, adding oil if you feel it necessary.
4
Cook hash browns till almost crisp. Add egg mixture and crumbled bacon to pan.
5
Scramble mixture together until eggs are set.
6
Place eggs on dish and add 2 tablespoons (or more depending on your personal preference) on top of scrambled mixture.
7
Great 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