1/2 Photos of Bacon and Veggie Skillet Scramble
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.
My Private Note
Units: US | Metric
- 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
- 1Heat olive oil in skillet over medium heat.
- 2Add potatoes and saute for 5 minutes.
- 3Add 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).
- 4Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
- 5Add in cooked bacon.
- 6Move vegetable and bacon mixture to cover only half of the skillet.
- 7Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
- 8Pour into the empty half of the skillet.
- 9When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
- 10Season with salt and pepper.
- 11Sprinkle additional cheddar cheese on top, if using and allow to melt.
Browse Our Top Breakfast Recipes
Nutritional Facts for Bacon and Veggie Skillet Scramble
Serving Size: 1 (206 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 424.5
- Calories from Fat 242
- Total Fat 26.9 g
- Saturated Fat 9.6 g
- Cholesterol 355.5 mg
- Sodium 526.3 mg
- Total Carbohydrate 25.2 g
- Dietary Fiber 3.6 g
- Sugars 4.3 g
- Protein 20.8 g