Happy Thanksgiving week! The holiday season has officially arrived and I am so excited because that means I get to visit with tons of friends and family over great food and copious amount of wine. Aw, yeah.
It also means I have to go brave the cold weather, and dare I say, snow. I can’t talk about it, it’s making me shiver. Moving along.
I haven’t quite reached that point in my life where I have enough square footage to entertain, but I love helping my family do it. Making large breakfasts every morning (sometimes—most of the time—accompanied by a mimosa bar), doing crafts with the kids, picking out the best movie to go with our popcorn and of course eating all the gluten free desserts in sight. OK, so maybe that last one doesn’t help too much, but someone’s got to do it.
What I’m trying to say is, I guess I can’t fully relate to the stress of having a full house to feed, but with what experience I do have, breakfast has always been the hardest meal to cook for a large group. The standard in my family has become French toast, scrambled eggs and bacon. While this is one of the best breakfasts that exists, it’s also a lot of work (which is why I usually let my brother do all the cooking—thanks bro!). This Southwestern take on an egg and potato scramble whips up fast and stays warm without getting too soggy, too dry or just too gross making it perfect for entertaining a large group of family who are rolling out of bed at all different times of the morning.
Colorful bell peppers and tender onions grace soft, fluffy eggs and crispy potatoes. Topped with a little shredded cheese or sliced avocado this one-dish meal makes a light, yet flavorful and filling breakfast before the main event later in the day.
- ½ frozen breakfast potatoes/hash browns (cubed potatoes)
- 2 tablespoons canola oil
- 1 tablespoon olive oil
- ⅓ cup chopped bell pepper (whichever colors you like)
- ¼ cup diced onion
- 2 eggs
- 2 tablespoons milk
- Salt
- Pepper
- Optional toppings: Cilantro, sliced avocado, shredded cheese, salsa
- NOTE: This recipe makes one serving, multiply the ingredients by the number of people you have to serve to make a larger batch for entertaining.
- In a small skillet, heat the canola oil on high. Cook for about 5 minutes on each side or until golden brown and crispy. Salt and pepper to taste, dump on a plate and set aside.
- Return the pan to the stove and lower the heat to medium-high. Add the olive oil, peppers and onion, cook until tender.
- Meanwhile lightly beat the eggs and milk. Add to the pan with the veggies and reduce to medium-low. As the eggs start to set up, drag a wooden spoon through them, pulling the cooked eggs to the center. Do this until the eggs are completely cooked. Place on top of the potatoes and season with salt and pepper.
- Top with any desired toppings and serve.
- NOTE: This recipe makes one serving, multiply the ingredients by the number of people you have to serve to make a larger batch for entertaining.
This recipe, like most of my recipe, only makes one serving (it’s great for every day, not just entertaining!). To make enough for a houseful of people, just multiply the ingredients by the number of people you have to serve for a big batch.
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