Breakfast Egg recipes

There's nothing like eggs for breakfast! Try these "egg-septional" recipes.

Breakfast Mess

4-5 large baking potatoes
1 pound ground sausage
10-12 eggs
1 green bell pepper (diced)
Salt
Pepper
Tortillas (optional)
Salsa (optional)

Cut potatoes into small chunks and boil in water until soft enough to piercewith fork. Drain.

Brown sausage in a large skillet with diced green bell peppers until sausage iscompletely browned. Add potatoes to skillet and cook until potatoes are starting to brown a little.

Break eggs into large bowl and whisk. Pour into skillet with sausage andpotatoes. Stir until eggs are no longer wet (like scrambled eggs).

Serve piping hot. Can be wrapped in tortillas with salsa.

Serves 5-6 hungry campers.

Scrambled Eggs and Potatoes

4 eggs
2 medium potatoes
2 tablespoons pure olive oil (not extra virgin)
salt and pepper to taste

Wash potatoes and then carefully peel them. Next rinse the potatoes. Cut into 2 inch long strips (like French fries).

Then heat oil in fry pan and fry potatoes until golden brown. Crack eggs in a bowl (make sure there is no egg shell). Scramble eggs and pour into fry pan. Use a spatula to continue scrambling eggs in fry pan mixing them in with the potatoes until well cooked.

Add a dash or two of salt and pepper at the end. Serve while hot on a large plate or platter. Add some ketchup if you like. This is so easy to make and tastes delicious.

Fruity Omelet

2 eggs
1 tablespoon milk
1 tablespoon oil
salt and pepper to taste
2 tablespoons vanilla yogurt
1/3 cup fruit
1 tablespoon brown sugar

Combine eggs, milk, salt and pepper in a large bowl. Beat with a fork but don't make it frothy. Heat oil on medium heat in a flared omelet pan. To test the heat, pour a drop of egg mixture to make sure it sizzles. Lift the skillet and tilt around to coat the skillet. Pour egg mixture and cook until edges are golden brown. Use spatula to separate omelet into quarters and turn one quarter at a time. Cook on other side until golden.

Drop a spoonful of yogurt and some fruit (strawberries,blueberries, peaches,or any fruit you like) in the center of each omelet quarter. Sprinkle with brown sugar.


This is one of my family's all-time favorite easy breakfast egg recipes. You can use just about any leftovers to make up your own "poor boy" meal.

Poor Boy

6 eggs
2 tablespoons milk
salt and pepper to taste
1 large baked potato, diced
1 small green bell pepper, diced
1 cup cooked ham, diced
1/2 cup cheddar cheese, shredded

Beat eggs and stir in milk. Add salt and pepper, potato, bell pepper, and ham cubes. Pour into a skillet and cook over medium heat until eggs start to set. Then add egg mixture and cook until the egg cooks on the bottom. Use a spatula to lift the eggs and let the uncooked mixture pour underneath and cook for a few minutes longer until eggs are fully cooked.

Cover with shredded cheese. Serve with ketchup or Louisiana hot sauce.

Cottage Scrambled Eggs

4 eggs, beaten
1/4 cup milk
1/4 cup cottage cheese
salt and pepper to taste
1 tablespoon oil

Beat eggs together in a small bowl. Add milk, salt and pepper, and cottage cheese and stir. Pour oil in a large skillet, then add the egg mixture. Let cook for a few minutes, then use a spatula to lift and stir constantly until well cooked. Make sure you don't burn the cottage cheese.

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Warming Tip: To keep French toast, waffles, and pancakes warm until you serve them, put them in a casserole dish or in an "oven safe" plate and place them in a 300F degree oven until breakfast is served.

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Breakfast Tacos

4 eggs
1/4 cup sour cream
4 flour tortillas
1/2 cup cheddar cheese, shredded
4 strips bacon
mild picante sauce

Fry bacon in a skillet. Drain on paper towel, then crumble and set aside. Save bacon drippings. Beat eggs together in a small bowl. Add sour cream and salt and pepper to taste. Pour egg mixture into skillet and cook for a few minutes, then stir with a spatula and cook more until well cooked. Place scrambled eggs in the middle of the tortilla. Top with crumbled bacon, cheese, sour cream, and picante sauce. Fold over and seal with a little sour cream.