Breakfast Scramble

 I cleaned out the roll out freezer and the refrigerator today so supper was going to be leftovers. I started out thinking I would make omelets but decided not to. Instead I browned some left over sliced baked potatoes, added some diced onion and yellow and green peppers from the freezer. I had three slices of bacon I had baked and froze and used 6 eggs from the dozen I bought for 50 cents at our local Fareway store. Some fresh thyme from my pot and salt and pepper added and supper was done and leftovers used. We have been trying harder this year not to waste food and plan the leftovers for another meal. I had thought I would melt some cheese over the dish, but everyone decided no so just added some toast and called it good. This would be excellent for breakfast as well though I tend to make this type of a meal for supper and just have cereal for breakfast. Either way, try this and use up some of your stash.

Breakfast Scramble

2 medium cooked (baked or boiled or steamed) potatoes

¼ of a medium onion

2 tablespoons of diced green or red peppers

3 slices bacon cut in cubes 

6 eggs

¼ cup cream or milk

Salt, pepper, and thyme to taste

 Sauté bacon in skillet, remove and cook diced onion and pepper till soft. Add the sliced or cubed potatoes and cook till browned and warm. Add the bacon back in. Whip the eggs and cream together, add seasonings and pour over the potato mixture. Cook lifting edges of eggs to allow the top to run under until the eggs are soft set. If using some cheese sprinkle it over the top and allow to melt. Covering with a lid will hasten this. Cheddar, or swiss or your favorite cheese will work fine. Serve with toast or muffins or your favorite bread for a fast and easy meal.