Campfire Southwest Scrambled Eggs
Stephanie Keeping @ Spaceships and Laser Beams
Burnbrae Farms Natureggs
can of corn
diced bell pepper
diced red onions
frozen southern potato hash
quartered cherry tomatoes
salt and pepper
Preheat gas grill to 600 degrees. Turn heat down to medium and place cast iron skillet on grill to preheat.
Once the pan is hot, drizzle olive oil around pan and add onions, pepper and jalapeno. Saute until onions are translucent and peppers have softened.
Add potatoes and corn and cook for 4-5 minutes until potatoes start to brown.
Move vegetables to the outside of the pan, creating a circle in the middle.
Beat your eggs and add salt and pepper to taste.
Slowly pour eggs into the middle of the vegetables. Stir every 20-30 seconds until eggs start to scramble, and then stir the vegetables back in and continue cooking.
When eggs are finished, remove from pan and top with chopped cherry tomatoes, chives and cheese.
Serve as is, or add hot sauce, or our favorite way: on top of a fresh tortilla!