Can I make this scramble dairy-free?

Absolutely! This recipe is naturally dairy-free as written. If you typically add milk to your scrambled eggs, simply stick with the splash of water instead—it works beautifully to create fluffy eggs without any dairy needed.

What's the best potato variety to use for this scramble?

Yellow or gold potatoes work wonderfully because they cook faster than russets and hold their shape well. That said, any potato variety will work—just adjust your cooking time accordingly. Red potatoes will cook quickly like yellows, while russets might take a minute or two longer.

Can I prepare components of this recipe ahead of time?

Yes! Chop all your vegetables and bacon the night before and store them separately in the refrigerator. You can even cook the potato-vegetable-bacon mixture ahead of time and refrigerate it overnight. In the morning, reheat this mixture in the skillet before adding your freshly whisked eggs.

Is there a way to make this recipe vegetarian?

Definitely! Simply omit the bacon and add an extra tablespoon of oil to compensate for the fat. For additional flavor, consider adding smoked paprika (about 1/4 teaspoon) to mimic that smoky bacon essence, or throw in some mushrooms, which provide a wonderful umami quality.

Weekend Breakfast Scramble Recipe

Description

A hearty and delicious one-pan breakfast recipe loaded with eggs, crispy bacon, tender potatoes, and green beans. Perfect for weekend mornings, this scramble is quick to make and customizable with optional toppings like hot sauce or green onions.

Ingredients

Units Scale

Main Ingredients

1 1/2 tbsp olive or avocado oil
1 medium potato, diced
1 cup fresh green beans, trimmed and cut into thirds
1/2 white or yellow onion, diced
3 slices bacon, chopped (not diced)
1 tsp salt
1/2 tsp black pepper
8 eggs
1/4 tsp chili powder
1 tsp garlic, minced

Optional Toppings

Hot sauce
Sriracha
Chopped green onions

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables and Bacon
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced potatoes, green beans, onion, and chopped bacon to the skillet. Sauté these ingredients, stirring occasionally, until the potatoes are tender with slightly browned edges, and the bacon is crispy. This process usually takes 8 to 10 minutes depending on your stove and the cut size of your potatoes. Season with 1/2 teaspoon salt and pepper to taste.
Whisk the Eggs
In a separate bowl, whisk together the eggs, remaining 1/2 teaspoon salt, chili powder, and a splash of water. Whisking the eggs with water adds fluffiness to the scramble.
Combine and Cook the Scramble
Pour the whisked eggs into the skillet containing the cooked potatoes, green beans, and bacon. Add minced garlic at this stage. Reduce the heat to low and stir to cook the eggs gently, for about 2 to 3 minutes, or until they are fully set. Be cautious as the eggs will cook quickly since the pan is already heated through.
Serve and Garnish
Serve the scramble hot. Enhance the flavors with your favorite toppings like hot sauce, sriracha, or freshly chopped green onions.

Notes

Feel free to substitute leftover vegetables for the fresh green beans. Simply add the pre-cooked veggies with the eggs later in the process since they only need to warm up.
Yellow or gold potatoes work best for this recipe, but any type of potato can be used successfully.
Reducing the heat to low when adding eggs prevents overcooking and ensures a soft, fluffy texture.

Nutrition

Serving Size: 1 serving (1/4 of the recipe)
Calories: 265
Sugar: 2g
Sodium: 760mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 16g
Cholesterol: 300mg