Breakfast Scramble

Nov 10

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!

DSC_0526

Print Friendly

Ingredients

  • 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

Directions

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).

DSC_0521

DSC_0523

Tagged: , , ,

Comments: 2

  1. Carol at Wild Goose Tea Nov 12 at 12:19 pm Reply

    Hooray for Austin for stepping up to the plate—with a scramble. Okay that was a lame pun, but I am typing and chuckling so I enjoyed it. I LOVE eggs. So I would be scarfing this down. You rock, Austin!

  2. Nelson Dec 09 at 2:35 am Reply

    Your mode of describing thhe whole thing in thios
    piece of writing is truly nice, evry one be able to
    easily understand it, Thanks a lot.

Leave a Reply

Your email address will not be published. Required fields are marked *