Breakfast Scramble (Soy, Wheat, Nut and Fish-Free, Can Be Milk-Free)

This is an adaptation of a recipe posted on allrecipes.com by VEL.MAC.  We had it for dinner or "brinner" as some in this area of the world call it when you have breakfast for dinner. :)  It was quite yummy!  It would be wonderful for a brunch in that it is made with rather inexpensive ingredients and feeds a lot.  My kind of meal right there. :)

This recipe is soy-free (if you use all soy-free ingredients), wheat, nut and fish-free, and can be milk-free.  I hope you enjoy it!



Breakfast Scramble

1 package soy-free bacon, cut into bite-sized pieces (I recommend Hormel Natural Choice)

5 medium (not baby) red potatoes, cut into bite-sized cubes

(You could use Russets or Yukon Golds, too, but cut the number down to 3 if the potatoes are very large.  Peeled or not is up to you whatever type you use.)

1 medium to large sized onion, diced
(I use a Yellow Sweet or Vidalia, but use what you like best.)

8 to 12 eggs

salt

pepper

1 - 2 Cups shredded cheese (CoJack, Cheddar, Cheddar Jack or whatever your favorite is)

1. In a large skillet, fry the bacon pieces over medium heat until desired done-ness (I prefer crispy) and set aside on a plate covered with paper towel to drain off some of the grease.

2. Rid the skillet of all but 2 to 3 Tablespoons of the bacon grease and add the potatoes and onions, seasoning with salt and pepper if desired.

3. Cook and stir onions and potatoes over medium heat 10 to 40 minutes or until desired tenderness.  (Note: You can also cover the skillet at this point, still stirring occasionally, to make the potatoes tender quicker, but you'll want to let them cook for a little while without the lid on so that they crisp up a little and aren't soggy when you add the eggs.)

4. In a large bowl, whisk the eggs, adding salt and pepper if desired.  (Note: You want at least enough eggs to hold the mixture together.  If you want more of an omelet-feel, use more eggs.)

5. Reduce the heat on the skillet to low and add the eggs and reserved bacon.

6. Cook and stir the mixture until the eggs are to your desired done-ness.

7. Remove the skillet from the heat and top with cheese.

8. Cover the skillet with a lid and allow the cheese to melt before serving.

Variations:

• You can add green pepper, mushrooms, ham or anything else you like in an omelet to this mix.  Just add it when you add the potatoes if you want it softened or when you add the eggs if you want it crisp.  You may need to increase the amount of eggs if you're adding in a lot of additional veggies or meat.  You could even add some herbs (i.e. rosemary, thyme, parsley, tarragon) if you like either with the potatoes or with the eggs.
• To make this recipe milk-free, omit the cheese.
• You can top this with salsa before serving or put it on individual portions if desired.
• If you would like to leave out the bacon, you can use full-fat, salted butter instead of the bacon grease or any other type of fat you like.  You can also replace the bacon with ham, you'll just need to use another type of fat, like I have just stated.  You can either add the ham with the potato and onions if you like it a little fried, or with the eggs.  The amount you use is up to you.
  
  


(This recipe was originally posted on my original site, Natural and Free.)