Name: Macon Breakfast Scrambler
Ingredients: Potatoes; 2 lbs Baby Potatoes; 2 tbsp Olive Oil; 1 tsp Pmoked Paprika; 1/2 tsp Garlic Powder; 1/4 tsp Salt; Freshly Cracked Black Pepper; Eggs; 8 Large Eggs; 1.5 tbsp Heavy Cream; 2 tbsp Olive Oil; 2 tbsp Butter; 1 cup Ham, Diced; 1/2 cup Green Onion; 1/4 cup Sweet Peppers, diced; 1/4 cup Crumbled Bacon; 1 cup Shredded Cheddar Cheese; to taste Salt and Pepper; Hot Sauce; 1 Jalapeno, thinly sliced and deseeded; 1 Cilantro, to garnish; Honey Plums; 4 Medium Plums (any variety); 3 tbsp Local Honey; 1 tsp Lime Juice; 1/4 tsp Pink Himalayan Salt; 1/4 tsp Black Pepper

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You take on grilling simmer Macon Breakfast Scrambler applying 27 compound along with 12 and. Here is how you do a bang-up job.

prescription of Macon Breakfast Scrambler

give of Potatoes.
Prepare 2 lbs of Baby Potatoes.
You need 2 tbsp of Olive Oil.
Prepare 1 tsp of Pmoked Paprika.
This 1/2 tsp of Garlic Powder.
then 1/4 tsp of Salt.
add of Freshly Cracked Black Pepper.
add of Eggs.
You need 8 of Large Eggs.
give 1.5 tbsp of Heavy Cream.
This 2 tbsp of Olive Oil.
also 2 tbsp of Butter.
Prepare 1 cup of Ham, Diced.
add 1/2 cup of Green Onion.
then 1/4 cup of Sweet Peppers, diced.
a little 1/4 cup of Crumbled Bacon.
then 1 cup of Shredded Cheddar Cheese.
a little to taste of Salt and Pepper.
then of Hot Sauce.
then 1 of Jalapeno, thinly sliced and deseeded.
also 1 of Cilantro, to garnish.
Prepare of Honey Plums.
then 4 of Medium Plums (any variety).
give 3 tbsp of Local Honey.
give 1 tsp of Lime Juice.
Prepare 1/4 tsp of Pink Himalayan Salt.
Prepare 1/4 tsp of Black Pepper.

Macon Breakfast Scrambler compound

Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes..
Rub 1tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices..
Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting..
Wash, dry and slice the plums into small sections..
In a bowl combine the plums, honey, lemon juice, salt and pepper and mix for 1 minute until well-combined and juicy. Rest for 10 minutes and mix again for 1 minute..
When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs in until smooth. Mix in the heavy cream. This creates a fluffier scramble..
In a skillet, under medium heat, add 2tbsp Olive Oil. Once it starts to shimmer, reduce heat and toss in onion and peppers to sauté. Add bacon. Remove from skillet and set aside..
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Return the skillet to stove and melt the butter over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Stir in the veggies and finish to desired consistency..
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To prepare the bowls, divide the roasted potatoes and scrambled eggs into four bowls. Drizzle hot sauce over the top. Top with about 1/4 cup of shredded cheese and hot sauce, and then add plum slices to each cup. Add Cilantro leaves to garnish (optional)..
Serve and enjoy!.