Ingredients :
- 4 slices bacon; medium dice
- 4 eggs
- 1/4 cup milk
- 2 tortillas
- 1/4 butternut squash; small dice
- 1/4 zucchini; small dice
- 1/2 tsp cayenne pepper
- 4 tbsp butter
- 1 pinch brown sugar
- 1 large pinch salt and pepper
Method :
- Boil buttetnut squash in salted water til 90% cooked. Drain and drop squash in ice bath.
- Slowly render bacon until crispy, remove bacon from pan and set aside.
- Saute zucchini in bacon fat. Add vegetable oil or butter if needed. When zucchini is 90% cooked, add butternut squash and 1 tablespoon butter. When veggies are caramelized and tender add brown sugar and toss until dissolved and remove from pan. Set aside.
- Whisk together eggs and milk. Add salt and pepper. Heat 2 tablespoons of butter in a saute pan and scramble eggs until desired consistently. Add cayenne. Incorporate squash and bacon at the very end of scrambling.
- Variations; Crushed pepper flakes, allspice, cinnamon, nutmeg, pumpkin, clove, pumpkin pie spice, paprika, bell pepper, onions, shallots, garlic, cream, potato, sage,
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