Breakfast Scramble

Breakfast scramble

Starting off my Sunday with a hearty breakfast. I’ll admit that I planned this last night and steamed the potatoes in my instant pot ahead of time.

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Breakfast Scramble skillet?

Course: Breakfast
Cuisine: vegan
Keyword: home fries, scrmble
Servings: 4 People
Author: Eric


Home fries

  • 4 Lg White potatoes Steamed and diced, see notes
  • 2 Tbsp Olive oil
  • 1 Tbsp Taco seasoning


  • 1 Tbsp Olive oil
  • 1 Med Onion Diced
  • 1/2 Lb Mushrooms Diced
  • 1/2 Pkg Yves vegan breakfast sausage
  • 1 Sweet red pepper Diced
  • 1 Cup Frozen pea carrot mix
  • 1 Cup Frozen corn
  • 1/2 Lb Firm tofu Crumbled
  • 1/2 Cup Soy milk
  • 2 Tbsp Scramble seasoning See separate recipe at
  • 1/2 Cup Non-dairy cheez shreds


Home fries

  • Toss diced potato with oil to coat
  • Evenly sprinkle taco seasoning and toss
  • Spread potato on baking sheet lined with non stick baking mat
  • Place in pre heated oven, 450°F, until desired browning achieved. Approximately 25 minutes for me.


  • Add oil to  large skillet over med–high heat. Add onions and mushrooms. Sauté 5 min
  • Add peppers an vegan sausage, cook 2 min
  • Add frozen vegetables and simmer 5 min to heat through and evaporate water. My vegetables had quite a bit of ice, add some water if yours doesn’t
  • Add tofu, non-dairy milk and seasoning mix. Simmer and str lightly until liquid is gone. 
  • Remove from heat


  • Push potatoes together on baking sheet, layer on scramble and sprinkle with cheez shreds. Place in oven until cheez begins to melt. 
  • Plate with other favourites like asparagus and toast. Enjoy!!!!


I steamed my potatoes the night before. In my instant pot, I placed 1 cup of water, my trivet and 4 med to large potatoes. Manual high pressure for 14 minutes, keep warm turned off and let pressure release naturally. Placed in fridge before going to bed.