Ingredients
- 6 slices (6 ounces) bacon (cooked and crumbled *see variations)
- 2 russet potatoes, peeled and diced
- 1 cup Vidalia onion, diced
- 5 to 6 large eggs (beaten)
- 2 tablespoons half & half
- Salt and pepper to taste
- Pinch of crushed red pepper
- 1/2 cup Monterey Jack/Colby cheese, shredded (*see variations)
- 2 tablespoons fresh snipped chives
How to Make
-
Step 1: Preheat oven to 350.
-
Step 2: Cook bacon over medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
-
Step 3: Crumble and set aside.
-
Step 4: Reserve 2 Tbsp. drippings.
-
Step 5: Add potatoes and onions and cook until lightly browned.
-
Step 6: Beat together eggs, half & half, salt and peppers.
-
Step 7: Reduce heat to medium-low.
-
Step 8: Pour over potatoes.
-
Step 9: Cook 2-3 minutes.
-
Step 10: Top with crumbled bacon.
-
Step 11: Sprinkle with cheese and chives.
-
Step 12: Place skillet in oven and cook 5-6 minutes until eggs are set.
-
Step 13: *Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
-
Step 14: Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
-
Step 15: Use pepper jack cheese or sharp cheddar cheese.
-
Step 16: Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done
-
Step 17: Great served with sliced tomatoes, wheat toast!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.