Monday, August 31, 2009

Country Egg Scramble

This was a nice change for breakfast...found it here. I think next time I will throw in some green pepper because we love that flavor, but it was a nice breakfast as is. I halved the recipe for us.
John's Rating: "strong 8"
6 to 7 (medium sized) new red potatoes, cubed
8 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
6 slices bacon
1 cup cheese

Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook until potatoes are tender; drain.

Beat eggs, milk, salt and pepper with fa wire whisk until a uniform yellow color; set aside.

In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you're gonna cook them in the bacon grease left in the pan. Cook potatoes 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green 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 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. Dice up cooked bacon. Sprinkle with bacon and cheese.

**Update: I stuffed some tortillas with this mix and froze them for John's Breakfasts...they have been great!

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