Recipe of Quick Macon Breakfast Scrambler

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, How to Prepare Super Quick Homemade Macon Breakfast Scrambler. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Macon Breakfast Scrambler, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macon Breakfast Scrambler delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Macon Breakfast Scrambler using 27 ingredients and 12 steps. Here is how you can achieve that.

I don’t make breakfast... But since I was up early from the tornado sirens and stuff, I decided to dabble right into something quick and simple. In this case I wanted to take a breakfast bowl, spice it up and then marry it with some sweetness. It turned out scrumdiddliumptious.

Ingredients and spices that need to be Take to make Macon Breakfast Scrambler:

1. Potatoes
2. 2 lbs Baby Potatoes
3. 2 tbsp Olive Oil
4. 1 tsp Pmoked Paprika
5. 1/2 tsp Garlic Powder
6. 1/4 tsp Salt
7. Freshly Cracked Black Pepper
8. Eggs
9. 8 Large Eggs
10. 1.5 tbsp Heavy Cream
11. 2 tbsp Olive Oil
12. 2 tbsp Butter
13. 1 cup Ham, Diced
14. 1/2 cup Green Onion
15. 1/4 cup Sweet Peppers, diced
16. 1/4 cup Crumbled Bacon
17. 1 cup Shredded Cheddar Cheese
18. to taste Salt and Pepper
19. Hot Sauce
20. 1 Jalapeno, thinly sliced and deseeded
21. 1 Cilantro, to garnish
22. Honey Plums
23. 4 Medium Plums (any variety)
24. 3 tbsp Local Honey
25. 1 tsp Lime Juice
26. 1/4 tsp Pink Himalayan Salt
27. 1/4 tsp Black Pepper

Instructions to make to make Macon Breakfast Scrambler

1. Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
2. Rub 1tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.
3. Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
4. Wash, dry and slice the plums into small sections.
5. In a bowl combine the plums, honey, lemon juice, salt and pepper and mix for 1 minute until well-combined and juicy. Rest for 10 minutes and mix again for 1 minute.
6. When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs in until smooth. Mix in the heavy cream. This creates a fluffier scramble.
7. In a skillet, under medium heat, add 2tbsp Olive Oil. Once it starts to shimmer, reduce heat and toss in onion and peppers to sauté. Add bacon. Remove from skillet and set aside.
8. 
9. Return the skillet to stove and melt the butter over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Stir in the veggies and finish to desired consistency.
10. 
11. To prepare the bowls, divide the roasted potatoes and scrambled eggs into four bowls. Drizzle hot sauce over the top. Top with about 1/4 cup of shredded cheese and hot sauce, and then add plum slices to each cup. Add Cilantro leaves to garnish (optional).
12. Serve and enjoy!

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