Breakfast scramble

This is a super hearty brunch recipe, as listed it serves 2-4 and easily keeps me full for the whole day!

The eggs & cheese are a great source of protein, and the peppers and onions bulk up the meal with stay-full veggie power. I use white potatoes, but you could easily swap them out for sweet potatoes.


2 medium potatoes, diced

2 bell peppers, diced

1 large onion, diced

1 tsp minced garlic

1 tbsp. olive oil

5 eggs

1/2 c shredded mozzarella cheese

Salt &  pepper to taste


In a large skillet over medium high heat, add olive oil and diced potatoes; cover with a lid. After about 10 min, reduce heat to medium and add in peppers, onions, and garlic. Cook until soft, about 15 min. (optional: sprinkle in extra seasonings like salt, pepper, or chili powder to coat potatoes). In a separate skillet, scramble eggs. Combine eggs with potato mixture and sprinkle with mozzarella cheese. Put the lid on the skillet over low heat until cheese is melted and serve. I like to splash mine with hot sauce to finish.


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