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Texas Scramble


  • 1/2 cup new red potatoes, cooked and cubed
  • 1 tablespoon butter
  • 1/8 teaspoon garlic powder
  • 1 scallion, sliced
  • 1/4 pound chorizo, browned and drained well
  • 1/4 pound Canadian or regular bacon
  • 1/4 red bell pepper, diced
  • 1/4 green bell pepper, diced
  • 3 eggs, beaten
  • Black pepper, to taste
  • Dash of paprika
  • 1/2 cup Cheddar cheese, shredded
  • 1/2 cup Monterey jack cheese, shredded
  • 1/4 cup milk


  1. In a nonstick skillet, place butter, garlic powder and cooked potatoes over medium heat for 1 to 2 minutes.
  2. In a separate bowl, add black pepper, paprika and milk to beaten eggs and pour mixture over the potatoes.
  3. Scramble eggs, constantly lifting with fork to keep eggs fluffy and to ensure even cooking throughout.
  4. Top with sausage, ham, scallion slices, bell pepper and cheese.
  5. Cover and cook about 1 to 2 minutes to allow cheese to melt.
  6. Serve over flour tortilla on warm plate and add salsa to side.