Southwest Scramble

When you make a big batch of Roasted Potatoes with Rosemary and Garlic for dinner, breakfast is a breeze using the leftovers. 


  • 3 eggs
  • 2 tablespoons sour cream
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot
  • ½ cup bell pepper, diced
  • ½ cup corn, fresh or frozen
  • 1½ cups Roasted Potatoes with Rosemary and Garlic
  • 1 teaspoon chili powder
  • ½ cup meltable cheese (Jack, cheddar, mozzarella), optional
  • Garnishes – cilantro, scallions, avocado, hot sauce, etc.


  1. Whisk eggs and sour cream with a fork. Season with salt and pepper and set aside.
  2. Heat oil in a large skillet over medium heat. Sauté shallot, bell pepper, and corn until tender and fragrant.
  3. Add potatoes and chili powder and heat through.
  4. Scoot veggies to one side and scramble the eggs.
  5. Mix all together, tasting for salt and adding cheese if you like.
  6. Garnish with cilantro, scallions, avocado, and hot sauce.

Batch Cooking to Make Meal Prep Easy

The key to meals that come together in a snap is batch cooking! In this series, we started with the recipe below for Roasted Potatoes with Rosemary and Garlic. Put a healthy breakfast on the table the next morning with the above scramble and still have enough leftovers to make a skillet for dinner that night.