Christmas Brunch continues ... Meat and Potato Egg Scramble

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Meat and Potato Egg Scramble will satisfy the hungriest of your guests.

I love the Pioneer Woman!

Ree Drummond is one of my favorite chefs. She cooks from the heart and makes everything look so easy, yet delicious. I have adapted a recipe for a Christmas brunch scramble. You can spice this up by using hot sausage or keep it mild and substitute russet potato for sweet potato. Make it your own!

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Meat and Potato Egg Scramble

Yield: 6-8 servings

Ingredients

• 4 tablespoons butter

• 16 ounces breakfast sausage (use spicy to kick up the flavor)

• 8 slices bacon, cut into small pieces 

• 1 onion, diced 

• 2 leftover baked small russet potato or 1 large, diced (may substitute with baked sweet potato)

• Kosher salt and freshly ground black pepper

• 1/2 cup half-and-half 

• 12 large eggs 

• 3/4 cup shredded Cheddar cheese

• 6 green onions, sliced 

Step 1 can be made ahead and reheated before moving to step 2.

Directions

1. Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon, and onion and saute until the meat is cooked through and the onion is golden about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.

2. Mix together the half-and-half, eggs, and some salt and pepper in a pitcher or bowl until combined.

3. Lower the heat under the skillet to medium-low. Pour in the egg mixture and cook until soft, creamy curds begin to form a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is melted, a few minutes more. You can put the lid on the skillet to keep the eggs warm before serving.

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Serve with sliced avocado or an avocado salsa like this one from Gimme Delicious.

The recipe adapted by Ree Drummond and photos and recipe by Gimme Delicious.

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