Lindsay's Farmhand Scramble

This hearty Farmhand Scramble is a tasty breakfast for your next weekend brunch. Perfectly cheesy with crispy bacon, eggs and vegetables.

4 servings
  • 8 slices of bacon, cut into 1.2-cm (½-in.) pieces
  • 500 mL (2 cups) potatoes, cubed
  • 250 mL (1 cup) onions
  • 125 mL (½ cup) green pepper (optional)
  • 60 mL (¼ cup) Farmers 2% Milk
  • 8 eggs, slightly beaten
  • 2.5 mL (½ tsp) salt
  • 1.25 mL (¼ tsp) pepper
  • 250 mL (1 cup) Farmers Cheddar Cheese, shredded
  1. In a 25-cm (10-in.) skillet, cook the bacon over medium heat for 5 minutes.
  2. Add the potato cubes and continue cooking, stirring occasionally, until the potatoes are browned and crispy.
  3. Add the onions and green pepper and continue cooking until crispy (3–4 minutes).
  4. Pour off the excess fat.
  5. In small bowl, stir together the remaining ingredients except the cheese.
  6. Pour the egg mixture over the vegetables and stir to blend.
  7. Cook over medium heat, gently lift portions with a spatula so any uncooked portions flow to the bottom of the pan, until the egg mixture sets.
  8. Sprinkle the cheese over the eggs and let it stand until it has melted.