Jul 14 2026
Restaurants›Pedal Haus Brewery›Farmhouse Scramble Recipe

Farmhouse Scramble Recipe

Inspired by Pedal Haus Brewery
Time30m
Serves4

scrambled eggs, charred avocado, roasted mushrooms, roasted peppers & onions, hash browns, artichoke hearts, jalapeño cream cheese, white cheddar, pico de gallo

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Ingredients

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Eggs

Vegetables

Cream Cheese Mixture

Cheese

Hash Browns

Method

Preparation

  1. 1

    Prepare the Vegetables

    Chop the red bell pepper and onion into small pieces. Clean the mushrooms and slice them.

  2. 2

    Roast the Vegetables

    In a skillet over medium heat, add a drizzle of olive oil. Add the mushrooms, red bell pepper, and onion to the skillet. Sauté for about 8-10 minutes until they are tender and slightly charred. Remove from heat and set aside.

  3. 3

    Prepare the Avocado

    Cut the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices and set it aside.

Cooking the Hash Browns

  1. 4

    Cook Hash Browns

    In the same skillet, add a bit more olive oil if necessary and heat over medium-high heat. Add the frozen hash browns and cook according to package instructions, usually about 5-7 minutes on each side until crispy and golden brown.

Scrambling the Eggs

  1. 5

    Scramble the Eggs

    In a bowl, whisk together the eggs, salt, and black pepper until well combined. In a separate skillet, melt the butter over medium heat. Pour in the egg mixture and gently stir with a spatula until the eggs are just set but still creamy.

Combining Ingredients

  1. 6

    Combine Ingredients

    In a large mixing bowl, combine the scrambled eggs, roasted vegetables, artichoke hearts, and white cheddar cheese. Stir gently to combine everything evenly.

Assembling the Dish

  1. 7

    Plate the Scramble

    On a plate, layer the crispy hash browns first, then spoon the egg mixture over the top. Add the charred avocado slices on the side.

  2. 8

    Finish with Cream Cheese and Pico de Gallo

    Dollop the jalapeño cream cheese on top of the eggs and sprinkle with pico de gallo. Serve hot.

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