Farmer’s Breakfast Recipe

Time30m

Serves2

Three eggs scrambled light and fluffy, topped with sautéed mushrooms, bell peppers, and onions. Served with crisp bacon and hash browns.

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Ingredients

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Method

Cooking Instructions

Prepare the Hash Browns

In a skillet over medium heat, add a tablespoon of butter and let it melt. Add the hash browns and cook until golden brown and crispy, about 5-7 minutes. Flip halfway through for even cooking. Season with salt and pepper.

Cook the Bacon

In another skillet, cook the bacon over medium heat until crispy, about 5-6 minutes. Remove from skillet and drain on paper towels.

Sauté the Vegetables

In the same skillet used for the bacon, add a tablespoon of butter (add more if needed) and sauté the onions, bell peppers, and mushrooms over medium heat until soft and caramelized, about 5-7 minutes.

Scramble the Eggs

In a bowl, whisk the eggs with salt and pepper until well combined. Pour the eggs into the skillet with the sautéed vegetables and gently stir over low heat until the eggs are just set, about 3-4 minutes.

Serve

Plate the scrambled eggs topped with sautéed vegetables alongside the crispy bacon and hash browns. Enjoy your Farmer’s Breakfast!