Peppers and Onion Scrambled Eggs with Ancho Roasted Potatoes

About this time one year ago I was sipping hot, black coffee across from my friend at a diner just a couple miles from our campsite on the Leelanau Peninsula. Somewhere in the mesmerizing glow of the previous night’s campfire I lost track of the of beers I was enjoying, but a throbbing ache in the back of my head suggested it was one or two too many. The waitress brought us more coffee and a big plate of migas. Crispy tortillas, soft eggs, spicy jalapenos, and starchy pinto beans seemed to be exactly what my body needed that crisp autumn morning.

I knew the next time I went camping, I’d need to make a spicy breakfast similar the one I’d enjoyed one year ago. Making a good plate of migas would require cutting and frying the tortillas myself, which felt a little fussy for this year’s trip. I opted, instead, to swap the chips for roasted potatoes and cook my eggs with onions, peppers, and pickled jalapenos.

In order to make this a portable meal I could make at our campsite, I cracked the eggs into a jar to store in the cooler. I also chopped the veggies and packed the potatoes with the seasoning and oil in a ziplock bag the day before. The instructions call for roasted the potatoes in the oven, but I wrapped my potatoes in a foil pack and cooked them over the fire until they were tender.

Few things beat waking up to a cool, crisp Michigan morning. Stepping out of the tent, starting a fire, and getting some coffee percolating is one little pleasure I look forward to every year. While I might not be camping out the rest of the year, making this breakfast year-round is definitely on the agenda. Try it out and tell me about in the comments below!

Peppers and Onion Scrambled Eggs with Ancho Roasted Potatoes

Serves 2

  • 2 Large or 4 Small Russet Potatoes, diced into 1 inch cubes
  • 1 Tsp Ancho Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Black Pepper
  • 2 Tbsp Olive Oil, divided
  • 1 Medium Onion, diced
  • 1 Medium Red Bell Pepper, diced
  • 1/4 Cup Pickled Jalapenos, diced
  • 4 Eggs
  • Sourdough Bread, for serving

Preheat the oven to 400. Combine the ancho powder, salt, garlic, chili, and black pepper in a bowl. Add the potatoes and toss to coat the potatoes. Spread the potatoes on a baking sheet and drizzle with one tablespoon olive oil. Roast in the oven until potatoes are tender, anywhere from 15-30 minutes depending on the size of your potatoes.

When the potatoes are just about done, preheat a large pan over medium heat. Add the olive oil, onion, and bell pepper. Season with a pinch of salt and pepper and cook until the bell peppers are tender and the onions are translucent. Add the pickled jalapenos to the pan.

While the vegetables are cooking, crack the eggs in a bowl and whisk thoroughly. Add the eggs to the pan and use a spatula to spread the eggs around the pan until the eggs are set. Divide onto two plates and serve with potatoes, toast, and more pickled jalapenos.