Spicy Red Potato And Veggie Scramble With Avocado (Whole30)

Whole30 Red Potato And Veggie Breakfast Scramble With Avocado

Mmmmm… breakfast is my favorite meal of the day. I could eat breakfast for lunch and dinner, which I sometimes do, and I still wouldn’t get sick of it.

While doing The Whole30, my favorite breakfasts: breakfast bruschetta, breakfast sandwiches, Huevos Rancheors Breakfast Tostada, and breakfast burritos are out because of the bread. But breakfast scrambles are in and I can load them up with all sorts of veggies and potatoes.

Plus, scrambles are easy and fast, and only use one pan.

Whole30 Potato and Vegetable Egg Scramble Topped With Avocado and Tapatio

Making The Red Potato And Veggie Breakfast Scramble

Brian likes things spicy, like really spicy — I actually think he fried his taste buds at some point and needs things really spicy to taste them. But that means I also have become accustomed to making spicy foods.

This Spicy Red Potato And Veggie Breakfast Scramble With Avocado is very spicy because it uses Tapatio in the actual scramble and on top of the scramble. If you’re not that into spicy foods, skip putting the Tapatio in the scramble.

To make the Whole30 friendly breakfast scramble, I cubed the potatoes and popped them in the microwave to cook on the “potato setting” while I chopped the onion, bell peppers, tomatoes, and green onions. I began sautéing the veggies in olive oil and added the potatoes when they were done cooking. When the potatoes began to get brown marks, I added the eggs, salt, pepper, and some Tapatio, and scrambled it all up.

To serve, I topped it with avocado and more Tapatio!

Spicy Red Potato And Veggie Breakfast Scramble With Avocado

Tapatio gives this breakfast scramble a spicy kick!

Whole30 Red Potato And Veggie Breakfast Scramble With Avocado

Ingredients

  • Eggs
  • Red potatoes, cubed
  • Onions, chopped
  • Red bell pepper, chopped
  • Green onions, diced
  • Tomato, chopped
  • Black pepper
  • Sea salt
  • Tapatio
  • Avocado

Instructions

  1. Cube potatoes and place in the microwave to cook on the "potato setting." Chop onion, bell pepper, tomato, and green onion.
  2. Sauté veggies in olive oil and add potatoes when they are done cooking. When the potatoes and onions begin to brown, add eggs, salt, pepper, and some Tapatio, and scramble.
  3. To serve, top it with avocado and more Tapatio!

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