Cap's - The Scrambler Recipe

1. Prep vegetables and proteins

Dice the yellow onion and red bell pepper, finely chop jalapeño if using, slice scallions separating whites from greens, chop parsley, and cut cooked bacon into small pieces. If using raw sausage, cook and crumble it now; if using ham, dice into small cubes.

2. Measure and shred cheeses and have butter and oils ready.

3. Whisk eggs

In a medium bowl whisk together the 6 eggs, 1 cup whole milk, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp hot sauce (if using) until uniform and slightly frothy. Set aside.

4. Sweat aromatics

Place a large nonstick skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, add the diced onion, white parts of the scallions and diced red bell pepper. Sauté, stirring occasionally, until softened and lightly golden, about 4–5 minutes. If using jalapeño, add it with the onions.

5. Add proteins

Push vegetables to one side and add the chopped ham or pre-cooked sausage and chopped bacon to the pan. Cook together for 2–3 minutes just to warm and let flavors meld. Taste and adjust a pinch of salt if needed (remember cheeses and bacon are salty).

6. Heat for eggs

Reduce heat to medium-low. Move the meat and vegetables evenly across the skillet so there is a clear surface. Add the remaining 1 tbsp butter and let it melt, coating the pan.

7. Pour the whisked egg mixture evenly over the vegetables and meats. Allow to sit undisturbed for 10–15 seconds so edges begin to set.

8. Using a heatproof spatula, gently push the eggs from the edges toward the center, forming large, soft curds. Continue folding and gently stirring every 10–15 seconds — do not over-stir. Cook until eggs are mostly set but still slightly glossy, about 2–3 minutes total depending on heat and pan size.

9. When eggs are nearly done, sprinkle the shredded cheddar and pepper jack cheeses over the top and fold once to incorporate. Remove from heat while eggs are slightly underdone — residual heat will finish them.

10. If using, stir in 1 tbsp cold butter now for extra creaminess and fold in chopped parsley and the green parts of the scallions.

11. Taste and finish with the remaining 1/4 tsp salt and 1/2 tsp extra black pepper as needed.

12. Divide the scramble among 4 toasted English muffins, bagels or plates. Serve immediately with hot sauce or ketchup on the side and mixed greens or breakfast potatoes if using.

13. Leftovers: keep refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk to restore creaminess.