Breakfast Medley

Lynn Socko


This is another breakfast meal we enjoy and can be a "breakfast for supper" meal just as easily.


★★★★★ 2 votes

10 Min
40 Min


  • 8
  • 1 can(s)
    rotel, drained
  • 2 c
    potatoes, peeled and diced
  • 1/3 c
    green bell, diced
  • 1/3 c
    red bell, diced
  • 1/4 c
    green onion, sliced
  • 1/2 c
    mushrooms, sliced
  • 4 slice
    real american cheese, or your fav
  • 1/4 c
  • ·
    salt and pepper to taste

How to Make Breakfast Medley


  1. Dice bell peppers, slice green onion and mushroom, and peel potatoes and cut into small bite size pcs.
  2. In a non-stick skillet, cook potatoes about 2 tablespoonn of olive oil for 20 min. covered. Add both bell peppers and cook another 10 min. uncovered. Then add mushrooms and green onion and cook an additional 10 min. uncovered.
  3. Meanwhile break eggs into mixing bowl, add DRAINED rotel and whisk until well combined. After potatoes and veggies are cooked, add egg mixture to skillet with potato mixture and stir constantly till eggs are done.
  4. Place 1/4 c. of milk and 4 slices of american cheese pcs. in small bowl and microwave for 2 min. Stir, micro another 1-2 min. till melted and creamy. Pour over top of eggs. Serve with your favorite breakfast meat.

Printable Recipe Card

About Breakfast Medley

Other Tags: Quick & Easy, Healthy
Hashtag: #eggs

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