Yield: 5 1/2 cups

Skillet Breakfast Scramble

This easy Breakfast Scramble is a fresh, healthier take on restaurant skillet breakfasts. Bonus: leftovers reheat brilliantly later in the week, and make a terrific filling for breakfast burritos or topping for avocado toast, too!

• Ready in 30 Minutes or Less • Make Ahead • Vegetarian Option • Gluten Free •

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Ingredients

1 teaspoon olive oil
3 cups frozen, diced hash brown potatoes or O'Brien potatoes (cubed hash brown potatoes with onions and peppers)
3/4 cup fresh or frozen corn kernels
1/2 cup finely diced sweet onion
1/2 cup finely diced green pepper
1/2 cup finely diced red pepper
6 eggs, lightly beaten
2 tablespoons nonfat milk
1/2 teaspoon kosher salt
1 cup shredded, reduced-fat Mexican cheese blend or cheddar cheese
2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see notes)
for serving: minced fresh cilantro, salsa, and hot sauce, if desired (or refer to other topping ideas in post above)

Instructions

Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don't stir so frequently that you prevent that from happening.
Meanwhile, combine eggs, milk, and salt in a medium bowl.
Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
Serve immediately with cilantro, salsa, and hot sauce (if desired) for Southwestern flair. Or, for other flavor variations and swaps, refer to all the ideas in the post above.

Notes

Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.

Vegetarian option: As discussed in the post above, you can substitute various things for the bacon, including vegetarian sausage. I especially love using Morningstar Farms Veggie Chorizo Crumbles for a little flavor kick, but you can try any vegetarian sausage you prefer.

Make-ahead tips: To help this breakfast recipe come together extra-quick in the morning, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers. Also, this Breakfast Skillet reheats surprisingly well, so you can certainly make it ahead the day before and gently rewarm it prior to serving for busy mornings, or save leftovers to reheat for a quick breakfast later in the week.

Nutrition Information:

Yield:

5 1/2 servings

Serving Size:

1 cup
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 228mgSodium: 574mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 18g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.