The Eggs are BACK, Baby!

Fall is when many of our laying hens begin their fall molt, which means egg production drops…dramatically. Not to mention, feathers EVERYWHERE!! So after a couple months of an egg shortage, you can imagine how excited we were when our pullets—young hens who hatched earlier this year—began to lay their first eggs. This particular group of ladies is referred to as the “mushroom girls” because they are all named after fungi. This trio includes two Olandsk Dwarf ladies—Chanterelle and Button—and one Bantam Cochin named Truffles. These are small chickens so their eggs are tiny, yes, but they are absolutely DELISH.

So with our new influx of eggs, we decided use these fresher than fresh eggs to make a fabulous hybrid of classic eggs with home fries and loaded cheese fries. It was AMAZING. And a totally easy. Just roast up some fries, then top them with scrambled eggs, your favorite toppings, and melty, delicious cheese. And that’s it. How easy is that? Here’s the recipe, ready and able to be adjusted to your liking, and perfect anytime of day—for morning, noon, or night.

Loaded-Up Breakfast Cheese Fries

Add a layer of meatiness to these fries by adding crumbled crisp-cooked bacon or browned breakfast sausage. Give them an unctuous boost with by topping with avocado and/or sour cream.

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Course Breakfast

Cuisine American

Ingredients

  

• 3 russet potatoes, cut into fries or wedges*
• 1 small onion, chopped
• ½ cup chopped red or green bell pepper
• 3 Tbsp. vegetable oil
• 1 tsp. salt
• 1 tsp. black pepper
• 6 eggs, beaten
• 1 Tbsp. butter
• 1½ cups shredded gouda, cheddar, Colby, and/or mozzarella cheese (6 oz.)
• 1 to 2 Tbsp. chopped chives or 2 green onions, thinly sliced

Instructions

 

• Preheat oven to 425°F. On a baking sheet sprinkle potatoes, onion, and bell peppers with oil, ¾ tsp. of the salt, and ¾ tsp. of the black pepper; toss to coat. Roast 30 to 40 minutes or until potatoes are golden and tender and onions and peppers are browned on the edges.
• Meanwhile, in a nonstick skillet combine eggs, butter, and the remaining ¼ tsp. each salt and black pepper. Place over medium heat. Cook, stirring occasionally, until almost set but still moist, 4 to 6minutes. Remove from heat. Spoon scrambled eggs over fries. Top with cheese.Return fries to oven and bake minutes more or until cheese is melted. Top with chives.

Notes

QUICK TIP: Cut prep time by starting with frozen French fries and reducing vegetable oil to 1 Tbsp. and decreasing salt on fries to 1/4 tsp. Roast onion and bell pepper as directed with the frozen fries.

Keyword breakfast, cheese fries, easy breakfast, loaded fries, scrambled eggs