Recipe courtesy of Ree Drummond
Meat and Potato Scramble
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 571
- Total Fat
- 45 g
- Saturated Fat
- 18 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 28 g
- Cholesterol
- 375 mg
- Sodium
- 866 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 571
- Total Fat
- 45 g
- Saturated Fat
- 18 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 28 g
- Cholesterol
- 375 mg
- Sodium
- 866 mg
Ingredients
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Directions
- Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
- Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
- Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
