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Breakfast recipe · from the recipe book

Southwest Pepper-Onion Scramble with Roasted Potatoes

Soft, fluffy eggs folded with sweet charred bell pepper, onion and a little jalapeño, topped with melty cheddar and cilantro, beside crisp cumin-paprika potatoes.

Southwest Pepper-Onion Scramble with Roasted Potatoes

Ingredients

  • 4 small680 gRed potatoescut into 3/4-inch cubes
  • 2 tbsp27 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup chopped150 gRed bell peppersliced into thin strips
  • 1 medium120 gGreen bell peppersliced into thin strips
  • 1 medium110 gYellow onionthinly sliced
  • 1 whole14 gJalapeñoseeded and minced
  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • ½ cup shredded50 gCheddar cheeseshredded
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the potatoes with two-thirds of the olive oil, the paprika, cumin, garlic powder, half the salt and half the black pepper. Spread in one layer and roast 15 minutes.
  3. While the potatoes roast, toss the red bell pepper, green bell pepper, onion and jalapeño with the remaining third of the olive oil in a bowl to make the vegetable mix.
  4. Stir the potatoes, push them to one side, and spread the vegetable mix on the other side. Roast 15 to 20 minutes more, until the potatoes are crisp and golden and the vegetable mix is tender and lightly charred.
  5. Meanwhile, whisk the eggs, egg whites, milk, the remaining half of the salt and the remaining half of the black pepper in a bowl until smooth.
  6. When the vegetables are done, gather the vegetable mix into an even layer at its end of the pan and pour the egg mixture over it; keep the potatoes in their own section.
  7. Return the pan to the oven for about 5 minutes, then stir the eggs gently with a spatula to break them into soft curds and bake 2 to 4 minutes more, until just set and the eggs reach 160°F (71°C).
  8. Scatter the cheddar over the scramble and let it melt for 1 minute, then sprinkle with the cilantro and serve with the roasted potatoes.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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