Cheesy Breakfast Scramble


  • 1 pound lean ground beef
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 yellow onion diced
  • 3 cups frozen hash browns shredded or cubed
  • 1/4 cup water
  • 14.5 ounces diced tomatoes undrained *see note
  • 5 eggs lightly beaten
  • 4 slices sharp cheddar
  • chopped cilantro optional


  • Cook beef and onion in a large skillet over medium heat, crumbling while you cook. As its cooking, season with paprika, salt, and pepper.
  • When meat is no longer pink, add the hash browns and cook until thawed and tender, stirring as you cook.
  • Add the water and tomatoes, undrained. Increase heat to high until the mixture boils, then reduce to a simmer. Simmer for 5-10.
  • Increase heat to medium/low. Pour the beaten eggs over the mixture, cooking, and lightly stirring. Allow to cook, checking and stirring occasionally until the eggs are set to your liking.
  • Finally, lay the slices of cheese over the eggs and cover until the cheese is melted, about 1-2 minutes.
  • Top with chopped cilantro (optional). Serve and enjoy!

Mexican Breakfast Burritos

9 Servings Prep: 15 m Cook: 15 m


  • 4 tablespoons butter, divided
  • 1 pound frozen shredded hash browns
  • 1 package McCormick® Original Taco Seasoning Mix
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell peppers
  • 1 pound ground breakfast sausage , cooked and drained
  • 8 eggs
  • 1/4 cup heavy cream
  • 9 medium flour tortillas
  • 2 cups shredded Cheddar cheese


  1. Melt 2 tablespoons of the butter in large skillet on medium heat. Add hash browns and 1/2 of the Seasoning Mix; cook 3 to 4 minutes or until softened. Add onions and bell peppers; cook 4 to 5 minutes longer or until onions are tender and potatoes are lightly browned. Stir in cooked sausage. Remove mixture from skillet; set aside.
  2. Mix eggs, cream and remaining Seasoning Mix in medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in same skillet on medium heat. Add egg mixture; cook 3 to 4 minutes or until soft curds form.
  3. To assemble burritos, place 1/2 cup potato mixture on each tortilla. Top with 1/4 cup each eggs and cheese. Fold each into a burrito. Serve immediately.
  4. Make Ahead Tip: Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.

S’Mores French Toast


3 whole eggs, beaten –

2 tablespoons Spiceology S’mores Blend

½ cup heavy cream –

1/8 teaspoon kosher salt –

Marshmallow cream –

Maple Syrup


Beat eggs with Spiceology S’mores Blend.

Add cream and salt.

Mix well.

Use brioche sliced bread and dip in batter, soaking each side for 5-10 seconds.

Heat a cast-iron pan over medium heat and melt 1 tablespoon of butter.

Cook soaked bread for 1-3 minutes on each side.

Sprinkle more S’mores spice blend on toast and serve with Marshmallow cream and maple