Loaded Breakfast Scramble Plate
Fluffy eggs filled with colorful veggies, crispy potatoes and a fresh salad. Everything you need for a healthy breakfast!
Ingredients
Crispy homestyle potatoes:
- 3 Tablespoons avocado oil for cooking
- 10-12 mini potatoes cut into bite size pieces
- ½ teaspoon paprika
- ½ teaspoon onion salt or garlic salt
- Salt and pepper to taste
Sausage of choice, sliced and cooked in avocado oil till crisp
For the scramble:
- 4 oz cremini mushrooms sliced
- 1 teaspoon salted butter
- 4 oz baby spinach washed and chopped
- 2 Tablespoons sundried tomatoes in oil chopped
- 4 OrgaNick Pastures eggs
- 3 Tablespoons heavy cream
- Salt and pepper to taste
- 2 Tablespoons goat cheese
- ½ avocado sliced
For the salad:
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers chopped
- 1 shallot diced very fine
- Handful of fresh parsley finely chopped
- 2 Tablespoons olive oil
- Salt and pepper
Instructions
- Cook the potatoes. Heat the avocado oil to medium high, then add the cut potatoes to the skillet. Add the paprika, onion salt, salt and pepper. Give it a toss, then let it sit undisturbed for 2 minutes. Toss and repeat this step every couple minutes until the potatoes are golden, crispy and fork tender. Remove from skillet.
- Add the sausage to a skillet using the remaining avocado oil. Cook it up until crispy. Remove from skillet.
- Add the mushrooms in with the butter. While these cook, work on the egg mixture. Crack the 4 eggs into a bowl, add the salt, pepper and heavy cream. Whisk it up, set it aside.
- Bring the heat to medium low. Add the spinach into the skillet with the mushrooms, let it wilt a bit then add the sundried tomatoes. Let most of the water evaporate, then add in the eggs. Use a spatula to gently stir and scramble the eggs until set.
- Mix the salad ingredients together in a bowl. Set aside.
- Plate everything up how you like, sprinkle the goat cheese on top of the scrambled eggs, add the avocado to the center of the plate and enjoy!