Saturday, May 26, 2012

Today's Breakfast: Scrambled Eggs and Hashbrowns

Using up leftovers: a bit of cooked bacon, a root end of an onion, and a small sweet pepper. Then put in some frozen (yep) hashbrowns. Lots of black pepper, a pinch of salt. Melt cheese at the end; I used what was in a small bag in the fridge, shredded, either colby or cheddar.

As for the eggs, well, duh. Eggs, a small splash of milk, pepper, salt. Scramble.


  1. I'm already making our menu for when we come up next month! :-)

  2. I'll use cream for our eggs when you are here!