beddin' down texas scramble

6 Pinches
Grapeview, WA
Updated on Jan 20, 2016

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.

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 1
    In a non-stick skillet, place butter, garlic powder and cooked potatoes over medium heat for 1 to 2 minutes.
  • Step 2
    In a separate bowl, add black pepper, paprika and milk to beaten eggs and pour mixture over the potatoes.
  • Step 3
    Scramble 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.
  • Step 4
    Cover and cook about 1 to 2 minutes to allow cheese to melt.
  • Step 5
    Serve over flour tortilla on warm plate and add salsa to side.

Discover More

Ingredient: Pork
Culture: American
Method: Stove Top

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes