Beddin' Down Texas Scramble

Beddin' Down Texas Scramble

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Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1/2 c
    new red potatoes, cooked and cubed
  • 1 Tbsp
  • 1/8 tsp
    garlic powder
  • 1
    green onion, sliced
  • 1/4 lb
    sausage, browned and drained well (pork, venison, or chorizo)
  • 1/4 lb
    canadian bacon or regular bacon
  • 1/2
    red bell pepper, diced
  • 1/2
    green bell pepper, diced
  • 3
  • ·
    black pepper, to taste
  • dash(es)
    spanish paprika
  • 1/2 c
    cheddar cheese, shredded
  • 1/2 c
    monterey jack cheese, shredded
  • 1/4 c
  • ·
    flour tortillas, optional
  • ·
    salsa, optional

How to Make Beddin' Down Texas Scramble


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

Printable Recipe Card

About Beddin' Down Texas Scramble

Course/Dish: Meat Breakfast
Main Ingredient: Pork
Regional Style: American

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