Meaty Country Breakfast Scramble
Start your morning off right with this Meaty Country Breakfast Scramble, a hearty and flavor-packed dish that’s perfect for fueling your busy day! Loaded with crispy bacon, savory breakfast sausage, and golden-brown russet potatoes, this all-in-one skillet meal combines the best of country-style cooking. Freshly diced green bell peppers, onions, and creamy scrambled eggs are folded together with melted cheddar cheese for the ultimate comfort breakfast. Ready in just 45 minutes, this crowd-pleaser is ideal for weekend brunches or a satisfying weekday treat. Garnished with vibrant green onion tops, this rustic breakfast scramble is not only delicious but also versatile enough to customize with your favorite ingredients. Perfect for families, meal preppers, or anyone craving a classic country breakfast!
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Recipe Information
Ingredients
- 6 slices bacon
- 8 ounces breakfast sausage
- 2 medium russet potatoes
- 6 large eggs
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- 1 medium green bell pepper
- 1 small yellow onion
- 2 stalks green onions
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Peel and dice the russet potatoes into small cubes. Dice the green bell pepper and yellow onion. Chop the green onions, separating the white and green parts.
In a large skillet, cook the bacon over medium heat until crispy. Remove and transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
In the same skillet, add the breakfast sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
Drain excess grease from the skillet, leaving about 1 tablespoon. Add the diced potatoes and cook over medium heat, stirring occasionally, until golden brown and crisp (about 8-10 minutes). If needed, add olive oil to prevent sticking.
Push the potatoes to one side of the skillet and add the diced green bell pepper, yellow onion, and the white parts of the green onions. Cook until softened, 3-4 minutes, then mix everything together in the skillet.
In a medium bowl, whisk the eggs with milk, salt, and black pepper until well blended. Pour the mixture into the skillet over the vegetables and potatoes.
Gently scramble the eggs, folding them into the potato and vegetable mixture as they cook. Cook until the eggs are just set, about 3-4 minutes.
Stir in the cooked sausage and crumbled bacon. Sprinkle shredded cheddar cheese over the top and allow it to melt.
Garnish with the chopped green parts of the green onions. Serve hot and enjoy your hearty country breakfast!
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1438 mg | 480% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 14.5 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1179 mg | 91% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3549 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
