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Scrambler Recipe

Name: Mama's Boy Restaurants Scrambler Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 count large eggs; 2 tbs whole milk; 1 tbs unsalted butter; 2 slices cooked bacon, chopped; 1 oz smoked cheddar cheese, shredded; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cups quick-cooking or medium-grind grits; 1 cups water; 0.5 cups milk; 0.25 tsp salt; 1 tbs unsalted butter; 0.25 cups sharp cheddar cheese, shredded; 1 count russet potato, peeled and diced small (about 1/4 inch); 1 tbs olive oil or vegetable oil; 0.25 cups yellow onion, finely diced; 0.25 cups bell pepper, finely diced (optional); 0.25 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups mixed fresh fruit (berries, melon, grapes, or sliced orange); 0.5 tsp fresh lemon juice (optional); 1 count store-bought or homemade biscuit; 1 tsp unsalted butter (for serving)

Inspired by Mama's Boy Restaurant

Time25m

Serves1

Chopped bacon & smoked cheddar cheese scrambled together with two eggs. Served with choice of cheese grits, fried potato hash or fruit and choice of biscuit.

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Ingredients

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Scrambled Eggs with Bacon & Smoked Cheddar

2 count Large eggs

2 tbs whole milk

1 tbs Unsalted butter

2 slices cooked bacon, chopped

1 oz smoked cheddar cheese, shredded

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Choice of Side - Cheese Grits

1/2 cups quick-cooking or medium-grind grits

1 cups water

1/2 cups Milk

1/4 tsp Celtic sea salt

1 tbs Unsalted butter

1/4 cups sharp cheddar cheese, shredded

Choice of Side - Fried Potato Hash

1 count russet potato, peeled and diced small (about 1/4 inch)

1 tbs olive oil or vegetable oil

1/4 cups yellow onion, finely diced

1/4 cups bell pepper, finely diced (optional)

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Choice of Side - Fruit

1 cups mixed fresh fruit (berries, melon, grapes, or sliced orange)

1/2 tsp fresh lemon juice (optional)

Choice of Biscuit

1 count store-bought or homemade biscuit

1 tsp unsalted butter (for serving)

Method

Scrambled Eggs with Bacon & Smoked Cheddar

Prep eggs

Crack the two eggs into a bowl, add 2 tablespoons milk, a pinch (about 1/4 tsp) of kosher salt and 1/8–1/4 tsp freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy. This yields creamier, fluffier scrambled eggs.

Heat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30–45 seconds).

Cook eggs

Pour the whisked eggs into the pan. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a rubber spatula, gently pull the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue this gentle folding and pushing motion until eggs are mostly set but still slightly glossy and soft (another 45–60 seconds).

Add bacon and cheese

When eggs are nearly done but still a little wet, scatter the chopped cooked bacon evenly over the surface and sprinkle the shredded smoked cheddar (about 1 oz) on top. Fold once or twice to incorporate so the cheese begins to melt but the curds stay soft. Remove from heat immediately to prevent overcooking. Taste and adjust seasoning with remaining salt and pepper if needed.

Rest

Let the eggs rest in the pan off the heat for 30–60 seconds to finish gently and allow cheese to fully melt, then transfer to a plate.

Cheese Grits (if chosen)

Bring 1 cup water and 1/2 cup milk to a simmer in a small saucepan over medium heat with 1/4 tsp salt. Slowly whisk in 1/2 cup grits. Reduce heat to low and cook, stirring frequently, for 5–7 minutes (quick grits) or longer for medium grinds until thickened and tender. Remove from heat and stir in 1 tablespoon butter and 1/4 cup shredded sharp cheddar until melted and smooth. Keep warm until serving.

Fried Potato Hash (if chosen)

Pat the diced potato dry with a clean towel to remove excess moisture. Heat a skillet over medium-high heat and add 1 tablespoon oil. When the oil shimmers, add the diced potato in an even layer and let cook undisturbed for 3–4 minutes to develop a crust.

Stir the potatoes, then add the diced onion and bell pepper. Continue to cook, stirring occasionally, until potatoes are tender and golden and the onion is softened, about 8–10 minutes total. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Taste and adjust seasoning. Transfer to a plate and keep warm.

Fruit Side (if chosen)

Place 1 cup mixed fresh fruit in a small bowl. If desired, toss with 1/2 teaspoon fresh lemon juice to brighten flavors. Chill or serve immediately.

Biscuit

Warm the biscuit according to package or recipe directions (about 5–8 minutes at 350°F for a refrigerated biscuit or 10–12 minutes for frozen; for homemade, follow recipe). Split the biscuit and spread 1 teaspoon butter on each half just before serving.

Assembly & Serving

Place the scrambled eggs with bacon and smoked cheddar on a plate. Add the chosen side: a scoop of cheese grits, a portion of fried potato hash, or a cup of fruit. Place the warmed biscuit alongside. Serve immediately while eggs and sides are hot.

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