Hearty Breakfast Scramble with Roasted Red Peppers, Pepper Bacon and Yukon Potatoes

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Serves 2-4, About 35-40 minutes

This recipe is a really no-frills, easy to make breakfast/brunch. I've been making some version of this for years now, sometimes at the rate of every other weekend. It's easy, filling and satisfying to both make and eat. Your kitchen will smell amazing the entire time. The directions here are gonna be short on steps but lengthy on instruction, largely because there is a lot of waiting to do in between steps, so to shorten prep time, you can easily prep each ingredient before the step in which it is needed.

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Ingredients

2 Yellow Potatoes, cut into wedges
1 Yellow Onion, large, sliced
4 oz. Roasted Red Bell Peppers, sliced
4 Slices of thick-cut Pepper Bacon, diced
4 Cloves of Garlic, minced
2 Eggs lightly beaten
1 1/2 Cups of Cheddar/Monterrey Jack Blend, Shredded
Some Seasoning Salt/ Salt and Pepper, to taste

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Directions

1. Heat a 10" or larger pan on the stove on medium heat. Once sufficiently hot, cover bottom of pan with neutral oil. Once oil is glistening, drop wedged Potatoes.
2. Potatoes take awhile to get soft, so let potatoes sit for about 10 minutes, stirring around only every couple minutes. During this time, you can easily cut your onion, peppers and bacon.
3. After the 10 minutes have passed, add Onions and your favorite seasoning salt over whole pan, stir every couple minutes for 5 minutes.
4. After about another 5 minutes have passed and the onions have sweat a little, add Sliced Peppers, Bacon and Garlic. Again, leave to cook for another 5-10 minutes, stirring only every couple minutes.
5. While you're waiting, crack 2 Eggs into separate bowl or cup and lightly beat with fork until combined. Once time has elapsed, move ingredients to one side of pan and pour eggs into your now empty side. Let sit for a minute or so to start forming before stirring it into whole mixture. Cook for another 4-5 minutes, stirring occasionally.
6. Finally, throw your Shredded Cheese blend on top of your scramble, doing your best to evenly cover the top. Turn heat off and cover with a lid or foil. Let sit for about 10 minutes and enjoy.

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What I Could Differently

• This recipe is really just a base of potatoes, onions, egg and cheese. Without anything else, that is a solid, basic scramble. Everything else is customizable. That makes this the perfect "kitchen sink" recipe, where you can throw in anything else you have laying around that you think might work. Some deli turkey or ham diced, sliced mushrooms, asparagus and even eggplant would make fun additions or substitutions.

• Pepper Bacon is my most used meat, since I buy it in packs of 3-4 pounds and freeze them into separate 1-pound bags. I've made it previously with Breakfast Sausage, diced Deli Meat as mentioned above and Chorizo. If you want to go a more Mexican route, swap the Yellow Potatoes for Red and Bacon for Chorizo and add a teaspoon of Taco Seasoning for a Southwest-inspired scramble.

• For some heat, this dish also lends itself very well to a hot sauce. I use my favorite Barrel-Aged Sriracha.