beddin' down texas scramble
I love recipes from Bed and Breakfast Inns and this one sounds like a good one. From the Beddin' Down Bed & Breakfast & Horse Hotel, Salida, Colorado.
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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 cup new red potatoes, cooked and cubed
- 1 tablespoon butter
- 1/8 teaspoon garlic powder
- 1 - green onion, sliced
- 1/4 pound sausage, browned and drained well (pork, venison, or chorizo)
- 1/4 pound canadian bacon or regular bacon
- 1/2 - red bell pepper, diced
- 1/2 - green bell pepper, diced
- 3 - eggs
- - black pepper, to taste
- dash spanish paprika
- 1/2 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 1/4 cup milk
- - flour tortillas, optional
- - salsa, optional
How To Make beddin' down texas scramble
-
Step 1In a non-stick skillet, place butter, garlic powder and cooked potatoes over medium heat for 1 to 2 minutes.
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Step 2In a separate bowl, add black pepper, paprika and milk to beaten eggs and pour mixture over the potatoes.
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Step 3Scramble eggs, constantly lifting with fork to keep eggs fluffy and to ensure even cooking throughout. Top with sausage, ham, green onion slices, bell pepper and cheese.
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Step 4Cover and cook about 1 to 2 minutes to allow cheese to melt.
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Step 5Serve over flour tortilla on warm plate and add salsa to side.
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