It’s Sunday morning and my sinus infection is on its way out (YAY!!) or at least I thought it was (oh, then maybe just yay.) My husband is home from his business trip (YAY!), but getting ready to leave again bright and early Monday morning (again, yay). So what’s a wife and mom to do…make a big home cooked breakfast for my beloved family! But last Sunday I made waffles and the week before I made pancakes, (wow, I really am a devoted wife and mother!!) so I wanted to make something a little different, maybe a little healthier and less carb-ish. So I went to my cooking go-to book and found this mixture of potatoes and eggs. Sounds perfect…especially since I had red potatoes left over from a previous recipe and still had eggs from the Farmers’ Market, and hmmm, I don’t have bacon, but, who needs bacon anyway! Now… if I were a truly devoted wife and mother I would have showered, done hair and makeup, dressed and driven to the grocery to buy bacon, but, I’m not. Actually, find me a vegetarian wife and mother who would trek herself up to the grocery to pick up a package of pig. Yeah, I didn’t think so! Anywho…I decided that my meat eaters could do without the meat and I got to cook in my jammies! YAY ME!! Cause it’s all about me!!!
Potato, Bacon and Egg Scramble By Betty Crocker
- 5 slices bacon, skipped, definitely didn’t miss it!
- 1 lb small red potatoes (6 or 7) cubed
- 6 eggs see my notes…this was tricky for my family
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter or margarine
- 4 medium green onions, sliced (1/4 cup)
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon. Skipped, but I could have totally used veggie bacon, but my meat-eaters would have known!
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside. I used a pan half full of water, not just an inch…? They cooked up fine!
- In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
***Note***My family doesn’t rise at the same time. You know the teens these days, they stay up until dawn and eat their breakfast while we eat lunch. So I had to adjust a little. My husband was up and ready to eat, so I took 2 eggs and a little milk salt and pepper and whirled it in my Magic Bullet, just enough to mix it. I cooked a portion size of the potatoes in a skillet with butter. Once that was browned evenly, I added the egg mixture and cooked them as directed above. Then it was my turn, so I mixed 1 egg for my dish and it was plenty! Unfortunately, my kids missed out on this wonderful breakfast as I had to leave before they woke up…to bad for them! I had the leftover potatoes for lunch…AWESOME!!!
My Vote- YUMMY
Hubs Vote- YUMMY