Lagniappe: Southwest Scramble

The Southwest Scramble uses the leftovers from Sloppy Jose's to create a yummy, hearty, and quick breakfast scramble.  This is a vegetarian meal but some breakfast sausage or ham would be a delicious addition.

Serves 2-4

Southwest Scramble


Ingredients:
1/2 bag of packaged diced potatoes
1/4 cup black beans
1/2 cup Rotel or Mexican style diced tomatoes (salsa works too)
1/2 cup cheddar cheese
6 eggs
3 Tbsp milk
salt/pepper to taste

Directions:
1.  Cook the potatoes in a large skillet with a little bit of oil according to package directions.  Freeze the remaining potatoes for another meal.
2. When the potatoes are just about done, add in the black beans and half the Rotel and cook until all is heated through.  Set the potato mixture aside in a bowl.
3.  In a bowl, break the eggs and beat together with the milk.  Pour the eggs into the heated skillet and add the remaining Rotel.  Scramble the eggs and Rotel until they are still somewhat wet.
4. Combine the potato mixture in the skillet with the eggs and add the cheddar cheese.  Cook until the cheese is melted and the eggs are fully cooked.  Add salt/pepper to taste (though judiciously since the Rotel and cheese both contain salt).

Serve:
In bowls with toast or family style as part of a breakfast buffet.