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Ingredients
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Egg Scramble
Hashbrowns
Bacon
Method
Egg Scramble
- 1
Prepare the Eggs
In a mixing bowl, crack the 4 large eggs and add 2 tablespoons of milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk together until well combined.
- 2
Cook the Eggs
Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and let it sit for a few seconds. Stir gently with a spatula to scramble the eggs until they are set but still creamy, about 3-4 minutes. Remove from heat and set aside.
Hashbrowns
- 3
Cook the Hashbrowns
In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 0.5 cups of diced onion and sauté until translucent, about 3 minutes. Add 2 cups of frozen hashbrowns, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for about 5-7 minutes, stirring occasionally, until the hashbrowns are golden and crispy.