September is my favorite month.
I suppose many would say their birthday month was their favorite — that is if they’re the type who thinks about such things — but that’s not why I love September. Countless years of its signaling promise and the beginning of so much that is new has me thinking this way — even when leaves are just now only barely beginning to show signs of seasonal change. I’ve been a schoolie most of my life, so I can’t separate September from that. New schools, new friends, textbooks, notebooks, pencils…sack lunches packed with all the best things…
Sundays in September are even more special. It’s the day of the week when, after adjusting to new schedules and itchy school clothes too warm for not quite Fall weather, or shoes that pinch, satchels and backpacks that tug heavily on shoulders still not ready for duty again, that everything pauses long enough to catch one’s breath. Be thankful there’s one day with a morning that might be blissfully undemanding.
Coffee in hand and cats brushing against legs, I survey the patio, glad for the neighborhood’s quiet. I check my planters to see how the roses are faring against the sometimes damp mornings, trimming spent blossoms from them. I make a mental note to redo the herb box whose soil has slowly but surely decreased by half, but know I probably won’t get around to it yet. The pot of tomatoes has done okay this year — nothing great, but always enjoyable to feel I’ve grown something fresh, gather a few in my hand to eat right from the plant. It’s time to pull them from the pot and think about something else to plant and learn about.
The sun has warmed the flagstones and they feel good against my feet as I try to decide whether to have a sit, or go inside to think about a lazy breakfast. One that takes little time and can use a few of the season’s last tomatoes.
Do you ever make breakfast scrambles?
Easy Breakfast Scramble Recipe
2 T extra virgin olive oil
4 large eggs
1-1/2 c. potatoes, cubed
1 zucchini, diced
2 smoked lean sausages, sliced
1 clove garlic, minced
1/4 onion, diced
1/4 red pepper, diced
1/2 cup cherry tomatoes, halved
fresh basil for garnish
- In a skillet over medium heat, add the olive oil then the potatoes, tossing to coat. Allow to sit without stirring, about 10 minutes or until they begin to brown.
- Add the onions and peppers, stir, and allow to brown some more, about 3 minutes.
- Add the sausage slices to the mix and cook, making sure they’re browning, 3-5 minutes.
- Add the zucchini and stir, cooking an additional 3 minutes.
- Add the garlic and stir into the mix, cooking 1-2 minutes.
- Break the eggs over the chopped veg and sausage. Don’t worry about it being perfect.
- Cover the skillet with a lid and allow to cook, checking occasionally to check the whites for doneness.
- When the whites are opaque, toss on the tomatoes and basil, season with salt and pepper to taste, and you’re done!
- Serve by digging in with a spatula to serve to 2 hungry people, or share amongst 4 with toast for the yolks.
- The thing that is most important about this recipe is that you have fun and avoid being concerned about exact quantities or even cooking times. I make scrambles all the time and they’re never the same. They always depend on what we have in the fridge.
- Because potatoes always seem to be the foundation of my scrambles, here’s what works best for me: I leave the peelings on, but it’s not necessary. I dice them somewhat small — maybe 1/2″. This allows them to cook more quickly. Avoid stirring them initially. You want that crispy brown on them.
- First — the sausage is completely optional. When I use it, it’s usually Aidells. We love it because it comes in many varieties — all lean and hand made in small batches. It browns quickly and adds great flavor to a scramble along with a lot of other quick meals I make. They run about $5-$6 a package for five sausages and last us a couple of meals. Quite the value!
- On the eggs — sometime I put them in the oven after they’ve had a bit of time on the stove top just to finish them off. This is particularly handy when I add cheese. Or sometimes, I scramble them in a bowl first with herbs and seasonings, then pour them over the potato veggie mix. Anyway you want to do it is fine.
- Try different combos with the veg, like artichoke hearts and peppers with green olives, or try some white beans with wilted spinach or chard. Asparagus is always excellent if it’s in season.
- If you want a different way to eat your scramble, roll it up in a warm flour tortilla and add your favorite kind of hot sauce or salsa.
More Breakfast “Scramble” Recipes to try:
Sass & Veracity — “Skillet Frittata with Broccoli and Cheddar”
Andrea Meyers — “Egg White Breakfast Casserole”
Panini Happy — “Bacon Breakfast Burritos”
The Perfect Pantry — “Corn, Green Chile, Egg and Cheese Casserole”
Gluten-Free Goddess — “Savory Vegetable Pancakes”
Food Blogga — “Skinny Mexican Breakfast Scramble”
Pinch My Salt — “Butternut Squash Hash with Mexican Chorizo and Eggs”
What We’re Eating — “Sweet & Purple Peruvian Potato Hash”
Chickens in the Road — “Crock Pot Egg Bake”
Just 5 More Minutes — “Breakfast Burrito or Scramble”
Post Punk Kitchen — “Scrambled Tofu”If you have a great breakfast scramble type recipe you’d like me to add to this list, please send a link in an email or in the comments. The more the merrier!