This recipe pays homage to those 3 am mornings when the bands would all hang at Waffle House® to have some grub and continue the energy from the gig we just performed. Enjoy.
Preparation Time
10 mins
Cooking Time
23 mins
Total Time
33 mins
Calories
902 Calories
Recipe Instructions
Step 1
Place bacon and sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices and sausage on paper towels; crumble bacon and dice sausage.
Step 2
Whisk eggs, 3-cheese blend, and jalapeno pepper together in a bowl; add sausage.
Step 3
Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until cooked through and scrambled, 3 to 5 minutes.
Step 4
Heat 1 tablespoon oil in a large skillet over medium-high heat; cook and stir hash brown potatoes until cooked through and browned, about 10 minutes.
Step 5
Spoon scrambled eggs onto a plate and top with salsa and bacon. Serve potatoes alongside eggs.
Ingredients
4 eggs
6 slices bacon
½ cup salsa
2 tablespoons vegetable oil, divided
1 (16 ounce) package frozen hash brown potatoes, thawed
