Frybread Scramble

This is the third and last post (at least for now) about Navajo Frybread.  Navajo Frybread is tasty, filling and wonderfully versatile.  It can be eaten on its own as part of a meal, or topped to make a taco, or sprinkled with powdered sugar, cinnamon and  honey.   Or, you can top it with cheese, beans and scrambled eggs to make a great, hearty breakfast.  

Or, if you're trying to watch cholesterol, you can simply top the frybread with the beans, some shredded cheese and a bit of salsa verde and hot sauce, as I did.  

Frybread Scramble

yield = 4 servings

1            can (15 ounce) chili beans
1            can (4 ounces) diced green chilis
1/4         cup shredded extra-sharp cheddar cheese
              + 1/3 cup for the eggs and + 1/2 cup to top
7            eggs, lightly beaten
3/4         cup milk
1/2         teaspoon table salt
1/2         teaspoon freshly-ground black pepper
1            teaspoon butter (optional)
4            pieces Navajo Frybread
              hot sauce, tomato salsa, salsa verde or other
              toppings as preferred

Add chili beans and green chilis to a saucepan.  Heat to a low boil over medium heat, then stir in 1/4 cup cheese and reduce heat to low.  Simmer until thickened, then cover and remove from heat.

Pour milk in bowl with the beaten eggs.   Add salt and pepper.   Spray a skillet with nonstick cooking spray and heat over medium-high heat (or melt one teaspoon butter, if you prefer).    Add the egg mixture.  Cook until the egg mixture is about halfway solidified, then break apart and scramble with a spatula.  Cook until the egg mixture is almost cooked through, then stir in 1/3 cup shredded cheese.  Remove from heat.

Top Frybread with bean mixture, extra cheese (if desired) and 1/4 of the scrambled eggs.  Top with hot sauce, tomato salsa, salsa verde or other toppings as desired.

Note:
If you like, you can fry and crumble some bacon or sausage and stir that into the eggs along with the cheese, or stir in a tablespoon of salsa.

Leftover Navajo Frybread can be warmed up pretty easily.   Preheat an oven to 400 degrees with a rack at the center position.  Lay Frybread pieces directly on the oven rack and cook 1 1/2 to 2 minutes.

Our favorite brand of chili beans is Mrs. Grimes Tex-Mex Style Chili Beans.  That's what I use with this recipe, the Indian Tacos, Spicy Chili Mac and any other recipe we make that calls for canned chili beans.