Have you ever been to one of those tiny independent Mexican restaurants and ordered one of their breakfast scrambles? You know, the ones that have potatoes and eggs and meat and all the goodness. Or breakfast tacos from the same type of place? It burns on the way down from all the seasonings but something about it hits the spot. I was craving some breakfast tacos this morning, but Whole 30 has me like, “no grains I don’t love you right now.” C’est la vie, corn tortillas. Inspired I decided that I could enjoy the insides instead, without the carb-y wrapped goodness, as a potato egg scramble.
Saturday morning before day 1 we were headed to a birthday party for our kids friends. Now, if you’ve been gluten free for more than a couple weeks you’ve experienced this birthday party madness. There is generally NOTHING to eat that is safe for a Celiac at a birthday party. It’s no fault of the host, most snack foods and party foods are laden with wheat flour. I could write a whole post about how to deal with this (and I probably will for those kids with Celiac), but for now let’s say that I like to fill up before I go. There’s nothing worse than being super hungry and facing a table of foods you can’t eat.
Wow, so off track. Anyway, empty stomach, birthday party. Knowing that I wouldn’t be indulging in real tacos for the next 30 days, I begged my husband to stop by the local homemade taco place for some corn wrapped deliciousness. It’s been on my mind ever since. That day I got a potato egg taco, a bean and cheese taco, and a breakfast tostado (surprisingly not good to me, could have been the fried egg). I was shocked that the potatoes and eggs were my favorite.
I had eggs and bacon on my menu plan for the day, but as much as I LOVE bacon, I HATE cooking it. It splatters on the stove or griddle, sticks in the oven, and isn’t even doable in the microwave. So I changed it up since I’m obviously obsessed with potatoes and eggs. This potato egg scramble is super easy, comes together in less than 20 minutes (maybe 15 if you’re fast with a knife) and tastes amazing!! If you’re not doing Whole 30 like my husband, then please feel free to fill a gluten free corn tortilla and top with cheese.
So what do you need for my potato egg scramble? Three ingredients and some spices. Easy peasy. First, back to these baby potatoes. I adore these tiny little things. Maybe it’s because I don’t have to peel them. Or maybe it’s because I can dice them into perfect bite sized pieces. Either way, these are my go to for most recipes. Except mashed potatoes, go with the ugly russets for those! Throw these little morsels into a pan with some avocado oil and pan fry until done. I like to put the cover on for a minute, then check and stir. It’s adds a steamed element and also speeds up the cook time.
Next, add the eggs, cumin, and salt and stir around for a few minutes. Scrambled eggs are great because they cook up SO FAST. I really struggle with the taste of eggs when I’m pregnant, so I usually use salsa to disguise their taste. I decided to just marry the eggs and salsa by using Rotel. I’ll admit I’ve never drained Rotel before when using in a recipe because usually the juices are beneficial. But unless you like soggy eggs, squeeze all the juice that you can find out of those tomatoes and chiles. Soggy eggs makes a sad mommy.
Mix it all together and you are done. Seriously how easy was that? I think it took me longer to type it than it did to cook it! I hate cooking in the mornings for some reason, so anything that goes from fridge to table this fast is a winner to me! Next time, I’ll try these with some jicama tortillas from the produce section at my local store.
Did you try this recipe? I’d love to hear your experience in the comments!
A Whole 30 compliant breakfast featuring potatoes, eggs, tomatoes and chiles.
- 1 tbsp avocado oil
- 1.5 cups baby potatoes finely diced
- 4 large eggs beaten
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 10oz can Rotel drained well
Add avocado oil and potatoes to pan. Cook for 7-8 minutes until soft.
Add eggs, cumin, and salt to pan. Scramble for 2 minutes, stirring frequently.
Add drained Rotel to egg mixture and stir.
Simmer for 1 minute to heat through.
Serve immediately with jicama or corn tortillas.