Ingredients

2 tsp / 10 mL each vegetable oil and butter, divided

each vegetable oil and butter, divided

3/4 cup / 175 mL Prestige Ultra™ Liquid Whole Egg

Prestige Ultra™ Liquid Whole Egg

3/4 cup / 175 mL chopped baked potato with skin (about 1/2 medium Russet potato)

chopped baked potato with skin (about 1/2 medium Russet potato)

1/4 cup / 60 mL chopped cooked bacon (about 2 slices)

chopped cooked bacon (about 2 slices)

1/4 cup / 60 mL shredded Cheddar cheese

shredded Cheddar cheese

1 tbsp / 15 mL sour cream

sour cream

Chopped green onion

Chopped green onion

Directions

1. Heat half the oil and butter in a small skillet set over medium-low heat; add eggs and softly scramble until just about set (about 2 minutes).
2. Meanwhile, crisp baked potatoes on the flat top or in a separate skillet until golden. Add potatoes to scrambled eggs and stir gently to combine.
3. Transfer egg mixture to a serving bowl and top with bacon, Cheddar, sour cream and green onions.

Tips

• Customize and add colour to bowls with additional vegetable toppings such as blanched broccoli spears, diced peppers, corn, sautéed mushrooms etc.
• Make this a steakhouse breakfast bowl by topping with sliced cooked steak and a drizzle of steak sauce.
• Bake potatoes at 350F (180C) for 60 minutes or until fork tender and skin is crisp. Cool to room temperature and roughly chop. Reserve in refrigerator for up to 3 days.
• Bake bacon on a rack on a rimmed baking sheet at 350F (180C) for 25 to 30 minutes or until crisp; cool and chop. Reserve in refrigerator for up to 3 days.

Step by Step Scramble Bowls