- Prep Time: 45 minutes
- Cook Time: 1h 30 min
Breakfast Pan Scrambler
This is one of my all-time favourite breakfasts! And if you’re anything like me, you won’t be able to get enough once you pile it high with fresh tomatoes.
Ingredients
- For the Potatoes
- potatoes - 2 medium
- olive oil - 1/4 cp
- sea salt - 1/2 tsp
- garlic powder - 1/2 tsp
- paprika - 1/2 tsp
- cracked black pepper - 1/2 tsp
- For the Filling
- 4 eggs
- plain Greek yoghurt - 4 tbs
- red pepper - 1/2 cp diced
- green pepper - 1/2 cp diced
- red onion - 1/4 cp diced
- garlic sausage - 1/2 cp diced
- olive oil - to drizzle
- Cheese Topping
- butter - 1 tbs
- flour - 1 tbs
- sea salt - 1/4 tsp
- milk - 1/2 cp
- low milk fat cheddar cheese - 1/2 cp shredded
- white pepper - dash
Instructions
For the potatoes:
- Clean the potatoes, and dice into small pieces
- Put into a bowl and add 2 cp ice cubes and top with water until potatoes are just covered; soak for 30 minutes
- Drain and pat dry
- In a plastic bag, add spices and potatoes and shake until potatoes are coated
- Add oil and shake until all potatoes are cooked
- Line a cookie sheet with waxed paper and bake potatoes 450 degrees for approx 30 minutes until soft inside when poked with a fork.
For the Filling:
- Heat a skillet and add oil
- Add diced veggies and sausage and saute until softened
- Mix together eggs and yogurt and add to the pan, mixing continuously to scamble the eggs with the veggies
- Remove from heat once the eggs are cooked
For the Cheese Topping:
- Melt the butter, remove pan from heat and add the flour, blending together before returning to the heat
- Add salt and milk and cook until milk starts to thicken
- Add cheese and stir until melted
- Add a dash of white pepper and drizzle over the potatoes and veggie/egg mix
