Breakfast Scramble Recipe

Prepare the Hash Browns

In a large skillet over medium heat, add olive oil or butter. Once hot, add the hash browns and cook until golden brown and crispy, about 5-7 minutes. Stir occasionally. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add a little more oil if needed. Add the diced bell peppers and onion, and sauté until soft, about 3-4 minutes.

Scramble the Eggs

In a bowl, whisk together the eggs, salt, and pepper. Pour the mixture into the skillet with the sautéed vegetables and cook, stirring gently, until the eggs are just set and fluffy, about 3-4 minutes.

Combine and Serve

Add the bruschetta to the skillet and mix well. Serve the egg scramble over the hash browns, topped with shredded cheddar cheese and hollandaise sauce. Toast the bread slices and serve on the side.