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Spicy Breakfast Scramble

Serves 4

Cook Time: 25 - 30 minutes

The Spicy Breakfast Scramble is the perfect way to start your day with a kick. Spicy not your thing? You can add as much or as little spice as you want to this recipe.


  • 1 lb. sliced Black Forest bacon
  • 1 lb. spicy Johnsonville Italian sausage links
  • 6 large eggs
  • 1 bell pepper, any color
  • 1 Fresco or Jalapeño pepper
  • 1 large sweet onion
  • 6 scallions
  • 1 hothouse or heirloom tomato
  • 2½ - 3 lbs. mixed fingerling and new potatoes
  • 6 oz. shredded Mozzarella cheese
  • 1 garlic clove
  • Salt
  • Pepper
  • Olive oil
  • Cholula Chipotle Hot Sauce (optional)



In a medium size bowl beat the eggs.

Remove top and seeds from bell pepper. Dice.

Remove top and seeds from jalapeño or fresco. Finely dice.

Slice the scallions into 1/4-in. pieces. Discard roots. Separate green tops from the rest.

Slice the fingerlings into 3/8-in. rounds. If desired, cover in a bowl with cold water to prevent oxidation.

Slice the tomatoes in half lengthwise.

Peel and mince the garlic.


Warm the Evo to medium-high heat. Do not add oil to the previously seasoned surface. Grill the tomatoes on both sides until blackened. Chop on the grill, remove and set aside.

Lower heat to medium. Brown the sausage on each side. Lower heat to low, cover until cooked through (about 10 minutes). Cut right on the grill into half inch rounds. Remove from heat and set aside.

Increase heat to medium. Add 2 tbsp. of olive oil to the center and distribute evenly. SLOWLY pour (to prevent from running off the edge) the beaten egg mixture onto the Evo in an even layer (about 1/4-in.) and scramble the eggs. Chop, remove from heat and set aside.

Lower the heat to low. Cook the bacon (turn occasionally) to desired crispness. Cut into 1/2-in. pieces, remove from heat and set aside.

Increase heat to medium. Using the leftover bacon grease cook the onions (except scallion green tops) and peppers until the onions are caramelized. When the onions and peppers are almost done sprinkle in the minced garlic. Remove from heat and set aside the caramelized veggie mixture.

On medium heat brown the potato rounds on both sides. Lower heat and cover until cooked through (10 to 15 minutes). Check for doneness.

After verifying potatoes are cooked through add all the previously cooked ingredients and mix all together thoroughly. Salt and pepper to taste. Sprinkle shredded cheese over the top. Cover for one to two minutes to melt the cheese.

Add Cholula to taste. Sprinkle the green onion tops over everything. Enjoy!

Recipe from Evo.

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