I’ve talked about how popular breakfast potatoes are at our house, but even more than potatoes, I like a full blown scramble with vegetables, meat, and scrambled eggs; the works!
I started out frying bacon in my big cast iron skillet, then cut three russet potatoes into cubes – I prefer home fries (me and Ray Lewis!). After the potatoes were cubed, I rinsed them under cold water to cut down on the starchiness, then partially cooked them in the microwave.
After the bacon was crispy, I removed it from the pan, and spread the potatoes out to cook until crispy. This is one of those times to exercise patience, because it takes way longer than it should for potatoes to get crispy. And you don’t want to turn them too often, or they never get crispy.
As the potatoes got crispy, I added chopped onions and garlic and cooked until those were softened.
Pushing the crispy potatoes to the side, I added 
1/2 lb. mild Italian sausage and cooked until it was browned.
At this point, I added the fun stuff:
- chopped bacon,
- chopped bok choy
- sliced roasted bell peppers.
In a separate pan, I scrambled 5 eggs with a “glug” of milk. When the eggs were set, then I added them to the home fries pan.
I used to try to move everything to the side and scramble the eggs in the same pan as the other goodies, but the eggs always made everything slimy and I never got any good chunks of scrambled egg. I have been a much happier scramble maker since I accepted that two pans are the preferred method.
We were very hungry and forgot to take pictures until we had the extra loaded up for leftovers. This re-heats for an easy breakfast all week long.
Yum! I love big breakfasts. I always bake my bacon (and then freeze it because we would eat the entire package), but I save the bacon fat so I can still fry my potatoes in it (and thaw a couple of pieces of cooked bacon to add in). Now I’m hungry.
Sausage AND bacon! Love that!! I am a big fan of scrambled eggs. Have you ever tried scrambling eggs in the microwave? It’s easy and cleans up better than my cast iron skillets. I also love the idea Kirsten left here about baking the bacon and freezing it. I never thought about doing that but what a great idea for pulling bacon out of the freezer for a quick addition to whatever I need it for. Great post!
I don’t normally scramble eggs in the cast iron just because it sticks to the sides too much. I scramble in the teflon pan at a lower temperature and just combine with the other ingredients in the cast iron pan. No bad egg clean up.
I’ve never tried scrambling eggs in the microwave, but I do have a little egg poacher for the microwave that I really enjoy. Two eggs with a little bit of shredded cheddar cooked for 1 minute is perfect.