Loaded Baked Potato Breakfast Skillet

"I doctored this one up a little...skipped the sour cream and almond milk and added fresh basil and fresh spinach. Recipe courtesy of www.willcookforsmiles.com. Serving size is estimated."
 
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Ready In:
37mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Preheat oven to 350.
  • Whisk eggs, almond milk, sour cream, salt, and pepper until all combined. Set aside.
  • Heat a well-seasoned, 10 inch cast iron skillet on stove-top, over medium heat. Add the vegetable oil and spread it around.
  • Chop potatoes into small cubes and saute until golden and done. Add a little salt. Take off heat and make sure it's spread evenly over the pan.
  • Spread crumbled bacon and chopped green onion over potatoes. Pour egg mixture over the potatoes.
  • Place skillet in the oven and bake for 15 to 17 minutes. Touch the center to make sure the eggs are all the way cooked.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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