Tag: Scrambled Eggs

Breakfast Tots and Gravy Scramble

Ingredients

  • Sausage Gravy
  • 1 Package Tater Tots
  • 1 Medium White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 10 Eggs
  • Salt
  • Ground Black Pepper
  • Shredded Cheese (your choice)

Directions

  1. Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
  2. If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
  3. If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
  4. While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
  5. While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
  6. Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
  7. Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
  8. Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
  9. Season the eggs with salt and black pepper.
  10. To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.

Migas con Huevos y Salchicha

Ingredients (4 servings)

  • 1 10 Oz Can Rotel
  • 1/2 White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 2 Jalapenos – Diced
  • 3 Hot Dogs – Halved and Diced
  • 6 Tostada Shells
  • 8 Eggs
  • 1/2 Cup Pepper Jack Cheese – Shredded
  • 1/4 Tsp Cumin
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Oregano
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 1/8 Tsp Garlic Powder
  • Taco Bell Fire Sauce

Directions

  1. Drain the liquid from the can of rotel. In a large pan, warm 1 Tbs of olive oil over medium-high heat. Add the rotel, onions, green bell pepper, jalapenos, a pinch of salt, and ground black pepper to the pan. Sauté for 2 to 3 minutes.
  2. Break the tostada shells into one inch pieces.
  3. Add the hot dogs, broken tostada pieces, the seasonings, and continue to sauté for another 3 to 5 minutes.
  4. While you are sautéing, crack the eggs in a bowl and whisk them together.
  5. Reduce the heat of the pan to low and add the eggs. Slowly stir the eggs around to combine everything.
  6. Add the pepper jack cheese and continue to stir the eggs periodically to avoid any burning or over cooking the eggs.
  7. When the eggs are done to your liking, whether you like them a little runny (3 minutes) or well done (over 6 minutes), remove from the heat.
  8. Serve on a plate, in a burrito, as a taco, however you want, and top with your favorites. I like the Taco Bell Fire Sauce myself, with a dash of sour cream and cilantro.