My husband can make some of the finest food I’ve ever tasted! He loves spoiling me with Eggs Benedict for my birthday and a divine pot of Cheddar Beer Fondue for our anniversary. He’s worked in restaurants and won contests; he makes things I’ve haven’t dare tried. The funny thing is that when I asked him once to boil up some noodles for dinner, he had absolutely no clue what to do! He first learned to cook in a restaurant and of course, had to make it their way, so he skipped all the basic learning experiences most go through. I’ll have to admit that it’s a quite a bit of a contradiction, but hey, it works!
I’m a recovering picky eater and like my food to be just so, but his food always impresses! One of his favorites to make is this Breakfast Mess. He grew up with his dad making something similar, and it was pretty good, but I think my husband took this to a whole other level! After sautéing the onions and garlic, he then steams the potatoes until they are soft and tender. Next, the scrambled eggs are added and cooked. Finally, the cheese is melted on top.
Now, I’m not a huge fan of eggs, especially scrambled, but these are the best! Even when I’ve been in the middle of morning sickness, I’ve been able to eat these. It probably has something to do with the fact that potatoes and cheese are some of my all time favorite foods!
This breakfast mess is fantastic just plain (which I like), served with ketchup (which all the kids and my husband love), and served in a breakfast burrito (my husband’s all-time favorite breakfast!). I hope you enjoy one of our absolute favorite breakfasts!
Adam’s Breakfast Mess
Ingredients
- 1 Tbsp. oil
- 1 onion diced
- 8-10 small red/gold potatoes peeled and diced
- 2 tsp. salt divided
- 3 tsp. pepper divided
- 12 eggs
- 1/2 c. cooked bacon crumbled
- 1 c. shredded cheddar cheese
Instructions
- In a large skillet over medium heat, sauté the onions in the oil until soft and tender, about 6 minutes.
- Add potatoes in a layer in the bottom of the pan and sprinkle with 1 tsp. salt and 1 1/2 tsp. pepper.
- Cover and let cook for 5-10 minutes or until fork tender.
- In a small bowl, mix together the eggs, remaining salt, remaining pepper and the bacon.
- Pour over potatoes in the pan. Cook and stir gently until the eggs are just cooked through, about 2-3 minutes.
- Sprinkle with cheese and let sit, covered, until melted.
- Enjoy!
