Recipe by Lainey6605
This is something I make my family for breakfast on weekend mornings. I vary it and sometimes use sausage in place of the bacon. Leftover baked potatoes also work great and cut down cooking time.
Top Review by Vseward (Chef~V)
Not only was this Delicious, but it brought back a childhood memory! My dad use to make something similar that I was unable to re-create! When I tasted this, it reminded me of my Dad ;) 5 stars for the memory alone... as well as the dish. Thanks Lainey!! This was simple to make and scrumptious. Served with flour tortillas for brunch. HUGS ~V
- 29.58 ml olive oil or 29.58 ml vegetable oil
- 2 medium potatoes, peeled and diced
- 1 medium sweet onion, chopped
- 118.29 ml green pepper, chopped
- 118.29 ml red bell pepper, chopped
- 236.59 ml mushroom, sliced
- 59.14 ml celery, finely diced
- 6 slice crisp bacon, cooked and crumbled
- 6 eggs
- 29.58-44.37 ml whipping cream
- 0.59 ml baking soda
- 118.29 ml sharp cheddar cheese, shredded
- salt, to taste
- fresh ground black pepper, to taste
- additional sharp cheddar cheese, for garnish
Directions See How It's Made
- Heat olive oil in skillet over medium heat.
- Add potatoes and saute for 5 minutes.
- Add in vegetables and saute for additional 20 minutes or until potatoes are browned and crispy (this will be less time if you used leftover cooked potatoes).
- Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
- Add in cooked bacon.
- Move vegetable and bacon mixture to cover only half of the skillet.
- Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
- Pour into the empty half of the skillet.
- When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
- Season with salt and pepper.
- Sprinkle additional cheddar cheese on top, if using and allow to melt.