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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 2  medium potatoes, peeled and diced
• 1  medium sweet onion, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup red bell pepper, chopped
• 1  cup mushroom, sliced
• 1⁄4 cup celery, finely diced
• 6  slices crisp bacon, cooked and crumbled
• 6  eggs
• 2 -3  tablespoons  whipping cream
• 1⁄8 teaspoon baking soda
• 1⁄2 cup sharp cheddar cheese, shredded
•  salt, to taste
•  fresh ground black pepper, to taste
•  additional sharp cheddar cheese, for garnish

Directions

1. Heat olive oil in skillet over medium heat.
2. Add potatoes and saute for 5 minutes.
3. 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).
4. Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
5. Add in cooked bacon.
6. Move vegetable and bacon mixture to cover only half of the skillet.
7. Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
8. Pour into the empty half of the skillet.
9. When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
10. Season with salt and pepper.
11. Sprinkle additional cheddar cheese on top, if using and allow to melt.
12. Delicious!