Sunday, February 16, 2014

Weekend Breakfast Scramble

Anyone that knows me knows that I am all about a good delicious breakfast!  I often make this Weekend Breakfast Scramble, number one because it is delicious, and number two because you can add all sorts of delicious leftover veggies and/or meats from the last few days and make yourself a delicious breakfast (maybe I should have called it Kitchen Sink Scramble??)!  You can make it vegetarian style using all fresh herbs and veggies, a meat lovers style with bacon and sausage, Mexican with chilies and tomatoes, whatever you want, go crazy and experiment!  For today, I'm going meat lover slash Mexicana....mmm, I already ate this earlier today and my mouth is watering thinking about it again!

First start out by adding your sausage (broken up) and your bacon to a cast iron skillet over medium high heat.  I like to cut my bacon into chunks/bits using kitchen shears.  Brown the meat until the bacon is crispy and the sausage is golden brown.
Using a slotted spoon, transfer the meat to some paper towels to allow some of the drippings from the meat to be absorbed (notice I am shying away from using the word "fats" because I am pretending this is a healthy meal).  It's all about balance.  I usually eat really clean and healthy during the week (don't mention the wine) and try to get in as much as exercise as possible (I mean, I did have to WALK to the other side of the grocery store for the wine) so a little splurge on the weekend is completely fine right?!
In the same skillet, add your chopped onion and potatoes to the pan with the "delicious drippings" from the meats.  To this, add your salt, pepper, and red chili flakes.
Cook over medium heat until potatoes are fork tender and onions are caramelized (about 10-15 minutes).  Ahhh, smells delicious by now!
Roughly chop your tomatoes and green chilis...
and add them to your skillet.  Transfer the browned meat back to the pan and stir everything up so all the flavors start to marry.  Ahhh, happy breakfast scramble!
In a large bowl, beat your eggs and a slash of milk or cream.  I like to use about 2-3 eggs per person when making this.  Today I used 10 eggs and opted for the cream.
I love this Mexican cheese blend by Sargento so that's what I'm using for my scramble today.  Add 3/4 cheese directly to the beaten eggs and stir until combined.
Add the egg/cheese mixture into the skillet.  Come on, doesn't that look good?  It only gets better!
Stir everything around to make sure everything is combined.
Now I prefer to switch to using a spatula as my utensil of choice.  I like it because I can use it to scrape everything up.  I like to keep the egg mixture moving at all times.  I use the sides to scrape all around side of pan and then scrape and push the bottom up so everything is cooking and blending together at all times.
Keep this scraping and pushing process going until eggs are just about fully scrambled and set.
Last step is to add your remaining 1/4 cup cheese on top and give it two or three more scrapes and pushes with spatula to incorporate and slightly melt the cheese.
Scoop up and onto a plate and dig in!!!  This is a very hearty and satisfying meal and the perfect way to start your day!  Enjoy!!!!

WEEKEND BREAKFAST SCRAMBLE RECIPE:
4-5 pieces thick cut bacon, cut into pieces
1/2 lb ground breakfast sausage
1 medium onion, chopped into 1/2" dice
2 medium red potatoes, chopped into 1/2 " dice
2 medium tomatoes, roughly chopped
1 can whole chili peppers (use about 4-5 from can roughly chopped)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon red chili flakes
10 large eggs
Splash of milk or cream
1 cup shredded Mexican cheese, divided (3/4 cup for egg mixture and 1/4 cup for last minute addition before serving)

First start out by adding your sausage (broken up) and your bacon to a cast iron skillet over medium high heat.  I like to cut my bacon into chunks/bits using kitchen shears.  Brown the meat until the bacon is crispy and the sausage is golden brown.

Using a slotted spoon, transfer the meat to some paper towels to allow some of the bacon/sausage fat to be absorbed into the towel.

In the same skillet, add your chopped onion and potatoes to the pan with the "delicious drippings" from the meats.  To this, add your salt, pepper, and red chili flakes.  Cook over medium heat until potatoes are fork tender and onions are caramelized (about 10-15 minutes).

Roughly chop your tomatoes and green chilis and add them to your skillet.  Transfer the browned meat back to the pan and stir everything up so all the flavors start to marry.

In a large bowl, beat your eggs and a slash of milk or cream.  Add 3/4 cheese directly to the beaten eggs and stir until combined.  Add the egg/cheese mixture into the skillet.  Stir everything around to make sure everything is combined.

Now I prefer to switch to using a spatula as my utensil of choice.  I like it because I can use it to scrape everything up.  I like to keep the egg mixture moving at all times.  I use the sides to scrape all around side of pan and then scrape and push the bottom up so everything is cooking and blending together at all times.  Keep this scraping and pushing process going until eggs are just about fully scrambled and set.

Last step is to add your remaining 1/4 cup cheese on top and give it two or three more scrapes and pushes with spatula to incorporate and slightly melt the cheese.

Scoop up and onto a plate and dig in!!!

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