Loaded Baked Potato Breakfast Skillet
- Ready In:
- 37mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 medium idaho potato
- salt, to taste
- 1 tablespoon vegetable oil (I used butter)
- 5 crispy slices bacon
- 2 tablespoons chopped green onions
- 1⁄2 cup shredded cheddar cheese
- 4 eggs
- 1⁄2 cup silk unsweetened almond milk
- 1 tablespoon sour cream
- salt, to taste
- fresh ground pepper, to taste
- top with additional sour cream, chopped green onions, and bacon to taste
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
AmyZoe
Nampa, Idaho
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.