ChefXi OfficialA hearty, cost-effective breakfast spread featuring spiced scrambled eggs, crispy roasted potatoes, and a fresh fruit starter.
Preheat oven to 400°F (200°C). Toss cubed potatoes with vegetable oil, paprika, garlic powder, and salt. Spread on large baking sheets.
Roast potatoes for 20-25 minutes, tossing halfway through, until golden and crispy.
While potatoes roast, chop the cantaloupe, honeydew, and pineapple. Mix in a large bowl and portion into cups. Chill until service.
In a large skillet or tilt skillet over medium heat, melt butter. Add whisked eggs, cumin, pepper, and salt. Cook, stirring gently, until just set.
Place salsa in a small pot or steam table pan and heat until warm but not boiling. Warm the tortillas in a stack wrapped in foil or a clean towel.
Serve the scrambled eggs with two tortillas, a side of roasted potatoes, the fruit cup as an appetizer, and small containers of cheddar, jalapenos, and warm salsa.
For high-volume catering, crack eggs into a large bowl and whisk with a splash of water or milk to keep them fluffy on the steam table. Roast the potatoes in single layers on sheet pans to ensure a crisp exterior. For the salsa, warming it slightly enhances the aromatics of the cumin and peppers.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.