On the weekends, our “whoever can move goes first” rule is in full effect. This weekend, it was me. The kids got up super early, which meant I had time to serve them more than cereal or toast. We scrambled up some eggs and pulled a few leftovers out for a rock star brekkie. I’ll be recreating this on purpose!
Tex Mex scramble with paprika roasted sweet potatoes
Using fridge basics and your pantry, whip up a breakfast of champions. Even if the champions are jumping on the couch.
- 12 eggs
- 1/2 red onion, chopped
- 6 slices ham, chopped
- 1 can Rotel tomatoes with green chiles, drained
- 2 TB Penzey's Arizona Dreaming
- 1/4 cup Mexican blend, cotija, cheddar, monterey jack, or whatever cheese is handy
- salt and pepper
- Roasted sweet potatoes (see link)
- Cilantro, Guacamole or avocado, to serve (optional)
- Step 1 If you have some roasted sweet potatoes on hand (or mushrooms, zucchini, corn, peppers – pretty much any roasted veggies would be good), reheat them in a frying pan over medium heat while you’re making the eggs.
- Step 2 Whisk the eggs, then add the Arizona Dreaming. Add a splash of oil to a large frying pan, and add the chopped onion, to soften – about 3 minutes. Add the eggs, the ham and the can of Rotel tomatoes and chiles. Cook over medium heat, turning every once in a while with a spatula. Add cheese, salt and pepper when the eggs are almost fully cooked, but a little liquid egg is still visible in the bottom of the pan.
- Step 3 Serve eggs over or next to the sweet potatoes. Top with avocado or whatever else is around that suits you! For the tiny carbloaders over here, we also had some toast – fancy like.