Austin has been cooking a lot recently- thank goodness. I am impossibly overwhelmed, and he has stepped up completely as I’ve been running around like a chicken with my head cut off.
So this week, both recipes have been made by my talented cook of a husband. First up, breakfast scramble! He adapted this recipe from Taste of Home, and it was delicious. Austin also made crescent rolls (he loves me so much). Breakfast for dinner is the best!
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1/2 container frozen, chopped peppers
- Salt and pepper to taste
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 6 eggs, lightly beaten
- 1/2 to 1 cup shredded cheddar cheese
- Prep time: 5-10 min
- Cook time: 15 min
- Servings: 2
- Difficulty: easy
In a large skillet, brown beef and cook garlic and onion. Drain the grease. Add the peppers, salt, pepper, and diced tomatoes. Cook for about five minutes.
Pour eggs over mixture. Cook eggs until they are set, and top with cheese. Let cheese melt for about a minute and then serve (with a crescent roll of course).