This Southwest Style Breakfast Scramble livens up scrambled eggs and potatoes with the addition of fresh salsa and avocado.
I’m a huge proponent of re-purposing leftovers, especially when it comes to breakfast. More specifically, especially when it comes to scrambled eggs.
I think I have utilized almost every dinner leftover in my scrambled eggs – beans, chicken, any type of vegetable – well you get the picture.
I guess I’ve come a long way since my childhood. I hate to admit that I once owned T-shirt boasting the expression, “Life’s too short to eat leftovers.”
OK, that’s before I had kids and bills and cooked my own meals.
So, fast forward 20 some odd years later and here I am eating leftovers. Not only am I eating leftovers, but I’m writing about eating them for all the world to see. Go figure.
Anyway, in this recipe I used leftover homemade salsa from our family “Taco Tuesday” dinner. The salsa recipe makes such a large portion I think we end up eating it for breakfast, lunch and dinner every time we make it.
Southwest Style Breakfast Scramble
- 1 1/4 cup cubed potatoes (approximately 2 smaller sized potatoes)
- 1 tablespoon water
- 1 tablespoon + 2 teaspoons olive oil
- salt & pepper to taste
- 4 eggs
- 1/4 cup milk (you can use reduced fat, 1% or skim if you'd like)
- 3 slices regular or reduced-fat American cheese
- 3/4 cup fresh salsa
- 1 avocado (pitted, peeled and cubed)
Microwave cubed potatoes with about 1 tablespoon water for 3-5 minutes until tender but not mushy.
Heat oil in a pan on medium high. Add potatoes. Season with salt and pepper as desired. Stir occasionally throughout cooking, being sure to brown both sides. Potatoes are done when golden brown (approximately 5 minutes)
While potatoes are cooking, crack eggs into a bowl.
Whisk milk into eggs.
When the potatoes are done, add eggs to the pan with the potatoes and cook over medium heat.
Once the eggs begin to set, lift from sides and bottom of pan with a spatula and fold egg "curds" into the mixture. Break up the cheese and fold into the egg/potato mixture.
Continue to lift and fold eggs until thickened and no liquid remains and the cheese is melted.
Fold in fresh salsa. Turn off heat.
Transfer to serving dish and garnish with avocado pieces.
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