EGG & POTATO BREAKFAST SKILLET

2 Servings

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Nutrition

558 Calories

37g Protein

Ingredients

1 Yukon potato diced

1 large red bell pepper diced

2/3 yellow onion diced

1 garlic minced

5 slices thick cut bacon

4 eggs

1/2 tbsp paprika

Black pepper to taste

Kosher salt to taste

1/2 cup Mozzarella cheese

Green onion to garnish

Preparation

1. Rinse and cut all vegetables accordingly. Set to the side

2. Set cast-iron skillet to medium high heat and add bacon cooking for about 10 minutes (flip after 6 minutes) until cooked to liking. Move cooked bacon to a paper towel lined dish and set to the side. One cool, cut bacon into bacon bits and set to the side

3. Reduce heat to medium and add potatoes, stirring constantly and cook until soft (about 4 - 5 minutes) before adding red bell pepper, onion and garlic until they become translucent (about 5-6 minutes). Stir vegetables and potatoes constantly to ensure everything is cooked evenly

4. Create 4 wells in the vegetables and crack 1 egg into each well. Cover and cook for about 4 - 5 minutes until eggs are cooked to liking. Turn off heat, top each egg with 2 tbsp of mozzarella and green onion

1. Rinse and cut all vegetables accordingly. Set to the side

2. Set cast-iron skillet to medium high heat and add bacon cooking for about 10 minutes (flip after 6 minutes) until cooked to liking. Move to a paper towel lined clean dish and set to the side. One cool, cut bacon into bacon bits and set to the side

3. Reduce heat to medium and add potatoes, stirring constantly and cook until soft (about 4 minutes) before adding red bell pepper, onion and garlic until they become translucent (about 5-6 minutes). Stir constantly

4. Create 4 wells in the vegetables & potatoes and crack the egg into each well. Cover and cook for about 4-5 minutes until eggs are cooked. Turn off heat, top eggs with 2 tbsp of mozzarella each and green onion