The Chew: Marlene Schrager’s German Breakfast Recipe

The Chew: Marlene Schrager’s German Breakfast

Lee Schrager joined The Chew to share a recipe for a German Breakfast, from his book “America’s Best Breakfasts.” He joked that his mom, Marlene Schrager, would make it for him all the time growing up, but never for breakfast, and they weren’t even German! But a German breakfast is essentially a scramble, so it made sense that he would love potatoes, peppers, bacon, onion, and eggs all scrambled up together. Whether you make this recipe for breakfast, lunch, or dinner, you’ll absolutely love it!

To get the recipe, click next page.

The Chew: Marlene Schrager German Breakfast Recipe Ingredients

• 1 jumbo yellow onion – chopped, about 3 C
• 1 large green bell pepper – seeded, diced, about 2 C
• 10 large eggs – lightly beaten
• 1/2 lb bacon
• 1 large red bell pepper – seeded, diced, about 2 C
• 1 1/2 lbs russet potatoes – peeled, boiled, cooled, diced
• kosher salt and freshly ground black pepper

The Chew: Marlene Schrager German Breakfast Recipe Directions

1. In a very large 12- to 14-inch skillet, add the bacon and cook over medium heat until crispy, about 7-8 minutes
2. Transfer to a paper towel-lined plate, then crumble once cooled
3. Transfer the bacon fat to a bowl and set aside, adding 3 tbsp back to the skillet
4. Add the onion and both peppers, then cook over medium-high heat, stirring occasionally, until the onion has browned and the peppers have softened, 11-12 minutes
5. In a separate skillet, add the saved bacon fat and potatoes
6. Put over medium-high heat and cook, stirring occasionally, until golden-brown
7. Add the browned potatoes to the skillet with the pepper mixture and toss to mix
8. Push the mixture to one side of the skillet, add another tbsp of bacon fat, then scramble the eggs until cooked
9. Add the bacon to the pan, then stir the entire mixture and season with salt and pepper
10. Serve right away