Favorite Recipes

Breakfast Scramble

I love this recipe. It’s quick, easy AND delicious. You can eat this for breakfast, lunch or dinner! We usually treat this as one of our breakfast-for-dinner recipes. It’s definitely comfort food; perfect for a cold night or any time you want something that can easily feed a whole family in about 30 minutes. It is easiest to cook this on a griddle or in a very large frying pan.

INGREDIENTS

Most of the ingredients needed for the breakfast scramble.
  • 1 package/bag of uncooked shredded hash browns (about 1-1/4lbs or 20oz)
  • Eggs (1-2 per person being served)
  • Milk (about 1/4 cup per 8 eggs)
  • Garlic salt for sprinkling
  • Pepper for sprinkling
  • Dried parsley for sprinkling
  • 1 medium onion (any color works)
  • Your favorite cheese, shredded works best
  • 1 package bacon (or preferred breakfast meat, about 12oz)

DIRECTIONS

  1. Heat griddle or pan to medium high heat (I set my griddle to 350 degrees specifically). No need to pre-grease pan because bacon will cook first, and bacon grease can be used for the remainder of foods. If other breakfast meats are used instead, grease griddle or pan accordingly.
  2. Dice onion into about 1/4″ pieces.
  3. Remove bacon from package, keeping pieces together (making it easier to cut). Using a sharp knife, make vertical slices through bacon slab about every 1/2″ until all bacon is cut into pieces about 1/2″ x 1″ pieces. It’s not necessary to separate the pieces, as they will come apart while cooking. *See photo below for example.*
  4. Break eggs into a bowl big enough for all of them plus milk and seasonings. Add milk, some garlic salt, pepper and parsley. I usually eyeball amounts, but to help you estimate- I used 8 eggs for 4 servings (2 eggs per person), about 1/4 cup milk, 1/2+ tsp garlic salt, 1/4+ tsp pepper, 1 Tbsp parsley. Mix until eggs are beaten and all ingredients are evenly mixed in.
  5. Add bacon to heated griddle/pan. Cook bacon until it’s thoroughly cooked. Remove bacon from griddle/pan and set aside on a plate with paper towels to soak up excess grease.
  6. Add cut up onion pieces to griddle/pan using the bacon grease already in place. Brown onion until it is translucent and caramelized.
  7. Remove onion from heated surface and set onion aside on a paper towel covered plate like bacon. Bacon and onion can share a plate at this point if necessary.
  8. With griddle/pan still sufficiently greased, add hash browns. Flatten hash browns with a spatula so that the majority of them are making contact with the heated surface. Sprinkle garlic salt and pepper over the hash browns. Let them cook for about 5-7 minutes on one side before flipping and doing the same on the other side. (5-7 minutes on each side while keeping close watch on them as to not let them burn).
  9. Once hash browns reach desired doneness, add bacon and onions back to the grill/pan.
  10. Slowly and carefully add beaten egg mixture into the hash brown, bacon, onion pile. Begin mixing everything together while also letting the egg cook on the hot surface. The egg mixture will begin to hold the hash brown mixture together.
  11. Once egg is completely cooked, turn off heat and cover mixture with shredded cheese. There should still be enough residual heat to melt the cheese. Enjoy while still hot!
The three stages of the bacon for this recipe. Whole, chopped, and cooked.

This meal can be easily reheated and enjoyed again IF there are leftovers!

Nutrition

  • Serving size: as cooked with 8 eggs serves about 4 people.
  • 1 serving is approximately 498 Calories; 25.2g Fat; 11.1g Sat. Fat; 468mg Cholest.; 829mg Sodium; 38.9g Carbs; 4.4g Fiber; 7.6g Sugar; 35.1g Protein.

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