Breakfast for Dinner in 30 minutes will have your tummy satisfied in literally minutes- and this hearty dish wont even have your hubby asking for his traditional “meat and potato” dish.
On the busy un-dinner-prepared days, I often rely on a quick breakfast for dinner.
I can never go wrong with eggs in my family. Eggs are such a great quick healthy protein which are often under looked other than for breakfast. My family loves them!
We are also lucky enough to have farm fresh eggs from my mom who has about 20+ chickens, so we always have plenty of eggs-which is SO AWESOME!!!!
I love that I’m only dirtying two dishes too- How great is that? Fast dinner and easy clean up!
My one and only electric griddle (click here to see what I’m referring too) is my secret weapon.
- Bacon/sausage, optional
- onions, optional
- peppers, optional
- Cheddar Cheese, shredded
- Potatoes, diced
- Butter, stick
- Lawry’s Seasoning Salt
- Salt and Pepper
- Sour Cream, optional
- Salsa, optional
- Turn your griddle to 350 degrees and let warm a few minutes or until the light turns off.
- Remove the paper off half the stick of butter and rub on the griddle to grease it up a little and give it some LOVE 🙂
- Add your diced potatoes in a single layer. We want these to cook quick and get crispy. If you need more butter drop a few cubes onto skillet.
- Sprinkle potatoes with a little Lawry’s Seasoning Salt.
- While these are getting a start on cooking we have some prep to do! If adding onions and peppers get them diced and added to your potatoes.
- Make sure to “move” potatoes around periodically to insure browning on all sides.
- Scoot the potatoes to half of the skillet, making room for our meat.
- Next, if you are adding meat, get the bacon/sausage from your freezer and get that heating ( click here to see my post on freezing bacon and sausage).
- While the meat and potatoes are doing their thing, go ahead and get cracking your eggs in a bowl (TIP: when you get a shell in your egg mixture the easiest way to remove it is with the shell! Use one half of the egg shell to scoop up the small piece of shell you got in your egg mixture! It works like a charm every time!)
- Then add a splash of milk to your eggs.
- Next add a little salt and pepper.
- Now get to whisking! Whip them fast so you incorporate lot’s of air which makes the eggs light and fluffy.
- Once your potatoes are cooked through and meat warmed- place together on half of the skillet, making room for your eggs.
- Next, dump your eggs on the cleared side of the skillet working them around quickly to keep the egg mixture from running off the skillet. Don’t worry about the mixture running into the potatoes.
- After your eggs are scrambled combine everything together and top with cheese. Stir gently to incorporate some heat throughout.
- Turn off heat and serve.
- You can serve with sour cream or salsa.