This is definitely not a super healthy breakfast, but definitely a filling one. I intentionally left the amounts of the spices blank, I always just ballpark how much of each to taste. For timing, I usually start cooking the bacon when the potatoes are about halfway so everything finishes at relatively the same time. Feel free to add cheese or cut out the bacon to add more vegetables and make it a little less bad for you.
Breakfast Scramble
Ingredients
- 2 strips of bacon
- 2-3 yellow or red potatoes peeled if you like
- Handful of mushrooms sliced
- 2 eggs scrambled
- 1/2 avocado
- 3-4 T olive oil
Spices for potatoes: I tend to use equal parts of everything except salt and pepper (use more) and cayenne (use about half as much)
- Salt and pepper
- Cayenne pepper
- Paprika
- Rosemary
- Thyme
- Cumin
Instructions
Potatoes
- Preheat oven to 400˚.
- Rise and cut potatoes down to 1 inch pieces or so. Put into large bowl.
- Pour olive oil over potatoes and add spices.
- Pour potatoes into baking pan, scrapping bowl with rubber spatula.
- Bake for roughly 20 minutes or until soft when poked with a fork.
Scramble
- Cut bacon horizontally into half inch pieces. Add to skillet over medium high heat. Cook for 5 minutes or so until browned and cooked nearly completely. Drain most of the grease, then add mushrooms. Cook for another few minutes until soft.
- Shift bacon and mushrooms to one side, add 1 T of butter and eggs. Cook for 1 minute.
- Add potatoes, then top with scramble, and sliced avocado.