Egg and Potato Scramble

Looking for a quick meal to make on a busy weeknight? Only have a few things in your fridge? Trying whipping up an egg scramble or frittata.  I almost always have eggs, some kind of cheese, and leftover veg or meat to toss in it.  I made this one last night.  My kiddo always loves breakfast food at dinner and I love it because it’s easy to make.


  • 1/2 red onion, diced
  • 2 c frozen hash browns with peppers and onions (often called Potatoes O’Brien)
  • 6 eggs, whisked with a bit of milk
  • 2 t smoked paprika
  • 2 t garlic powder
  • Several dashes of your favorite hot sauce (I use Tabañero)
  • salt & pepper, to taste
  • 1/2 c shredded cheese
  1. Dice the onion and sauté until soft. (Be sure to use a fairly large, oven-proof skillet.)
  2. Add the frozen hash browns. Spread them out in a single layer in the skillet and let them brown on one side before stirring and flipping to the other side.  Repeat the browning on the 2nd side.
  3. While the onions and hash browns are cooking, whisk together the eggs, milk, spices, and hot sauce.  Set your oven to a high broiler setting as well.
  4. Once the onions and hash browns are done, push them to one side of the pan and pour in your eggs.  Slowly scramble them until they are almost set to your liking.
  5. Then mix them together with the onions and hashbrowns until the eggs are cooked to your liking.
  6. Sprinkle the cheese on top of the scramble and put under your broiler until the cheesy is melted and bubbly
  7. Serve with extra hot sauce on the side and enjoy!

Serves 3. (2 eggs/person)

Breakfast Casserole

Super descriptive recipe name, huh?  That’s what happens when I throw something together with what I have on hand.  

It was a cool Saturday, I was hungry, so I raided the fridge and pantry, and this was the outcome.  You could easily swap out some of the ingredients and make it with you what have on-hand, too.


  • 8 slices of bread, torn into small pieces
  • 2 T butter, melted
  • 6-8 slices of bacon, diced
  • 1 c of onions, diced
  • 1 clove of garlic, minced
  • 1/4 c of pimentos, drained and diced
  • 4 slices of American cheese, diced
  • 6 eggs, beaten
  • 1/2 c milk or cream
  • 8 oz shredded cheese


  1. Preheat your oven to 375.
  2. Tear the bread and cover the bottom of a 9-inch pie plate.
  3. Pour the butter over the bread and stick it in the oven for around 10 minutes – long enough to start toasting the bread.
  4. Dice the bacon and cook it over medium heat until fully cooked.  Remove it with a slotted spoon to a paper towel-lined plate to drain.
  5. Pour off almost all of the bacon fat to the pan, leaving enough to sauteé the onions.
  6. Sauteé the onions until they are translucent.  Right at the end, add the pimento and garlic and heat through.
  7. Pour the vegetables in the pie plate, over the bread, then top with the American cheese.
  8. Combine the eggs and milk (or cream) and pour over the vegetables and cheese.
  9. Top with the shredded cheese and make at 375 for 30 minutes.
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