I am not a morning person. My breakfast normally consists of a couple cups of coffee. But if there’s food, I’ll eat. Now with the kids being home all the time, cereal just doesn’t cut it for them day after day. They love breakfast burritos so that’s been my normal go to. But this morning I discovered that we only had 4 eggs left. With two boys in the house that just wasn’t going to work. So I went back to my college years and made a breakfast scramble, which was of course devoured. Not only do I love that the kids like this meal, I really love that it keeps them full for longer than a couple hours before they are back at the fridge scavenging for whatever they can find. It’s super easy so even the worst morning person should be able to throw it together while getting your second cup of coffee.  Feel free to throw whatever you desire in this, included in this recipe will be additional (optional) mix-ins to stretch this meal even further.  I have two dairy allergies in my family, so I don’t add cheese but have included it for those who do.

Breakfast Scramble: Serves 4+

½ lb.    Frozen or fresh diced potatoes

2 Tbsp Oil

4-6       Eggs

¾ c.     Leftover meat (I used ham)

½ tsp.    Garlic salt

To taste Shredded cheese

Optional:

¼ c.      Diced green pepper

¼ c.      Diced onion

6-7.       Sliced lunch meat in place of leftover meat

1 c.     Fresh spinach

½ c.       Small diced broccoli 

To taste  Salsa (add on top)

Directions:

-Heat oil in a large pan over medium high heat, add potatoes and salt. 

-Add meat if using, stir and cover. Cook for 10 minutes or until potatoes are browned and cooked through. 

-Add vegetables if using, stir and cook for an additional 5 minutes.

-In a separate bowl, scramble eggs and add to the pan. Stir to combine, cover and cook for 4-5 minutes. Stirring occasionally 

-Add cheese and serve!