Skillet Breakfast
photo by Meredith K.
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large russet potato, peeled and diced
- 1 teaspoon red pepper flakes
- 1⁄2 large bell pepper, diced
- 6 slices cooked bacon, cut into bite-sized pieces
- 1 1⁄2 cups monterey jack cheese, grated
- 1⁄2 cup sour cream
- 6 eggs
- 1⁄2 teaspoon dried oregano
- salt & pepper
directions
- Preheat oven to 350°F.
- Sauté onion in olive oil in an oven-safe skillet over medium heat until just starting to soften,.
- Stir in potatoes and red pepper flakes, and continue to cook until potatoes are cooked through.
- Add bell pepper to onions and potatoes for the last minute or two, just to get them started.
- Meanwhile, whisk eggs into sour cream one at a time until all are smoothly combined.
- Stir oregano into eggs.
- Turn off heat under skillet and make sure no potatoes are sticking on the bottom.
- Stir in cooked bacon, making sure everything is well-distributed.
- Sprinkle in half the cheese, stirring just a bit to distribute.
- Pour egg mixture over all, tilting skillet if nec. to get it covering the bottom.
- Sprinkle remaining cheese on top.
- Bake 20 min., or until eggs are set and edges are just beginning to brown.
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RECIPE SUBMITTED BY
Meredith K.
Richmond, Virginia