We went a little overboard with the breakfast scramble.
“How hungry are you, from one to horse?”
Yup, that’s how we were determining how much breakfast to make. If you’re wondering, I responded with “cat.” It seemed logical at the time, but we still ended up with too much food. I’m wondering what we would have made if I had said “horse.” I’m thinking we would have needed more than a quarter pound of bacon.
I also learned this morning about Epic Meal Time – an absurdly high-caloric online show. I’m not going to lie, I was half between disgusted and half wanted to eat the huge mounds of food they were making. It’s slightly ridiculous… okay, it’s absolutely ridiculous. I heard there may be an epic meal night in the future, and I’ll tell you, I’m terrified.
On that note, we made a less than heart-attack-inducing breakfast. Started by prepping the veggies -diced one whole red pepper and a small sweet onion.
Rule one, find a sous chef to prepare all the vegetables.
I also may have gone a little off my regular meal plan when we opted to cook the veggies in bacon grease, but seriously, who is going to say no to bacon? It’s bacon! First cooked up a quarter pound of bacon and drained most of the grease from the pan, but left enough to saute the onions and red pepper. I also added about a teaspoon of ground black pepper. Probably could have added more.
Cook up bacon, because it’s good.
Cooked down the veggies, trying to carmelize them. That took about 8 minutes. Then we added some diced up ham, I think it was three thin slices. Gave that a bit of a a cook through and added back the bacon into the pan. Then came the eggs. Tried to be healthy with only putting egg whites in for half the eggs and keeping the rest whole. Topped it with a handful of shredded “fancy” cheese and we had ourselves a mini epic meal.
Ended up with a handful of pictures from the morning chaos:
Chopped up way too much onion for the scramble.
Oh hey, just ignore the unwashed hair and ridiculous grin. I was having too much fun.
So much goodness in one pan.
Gather
1 medium red pepper, diced
1 small sweet onion, diced
1/4 pound bacon
3 slices of ham, diced
3 whole eggs
4 egg whites
1/4 cup shredded cheese (we used “fancy” cheddar mix, because, well… we’re fancy)
ground pepper to taste
Cook bacon until crispy. Remove from pan and drain almost all of the bacon fat, leaving enough to saute vegetables. Cook onions and red peppers down until carmelized. Add ham until heated through. Add back in bacon, as well as all the eggs. Add pepper to taste and cook scramble. At the end, fold in cheese. Serve.
