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A hearty breakfast favorite for those mornings when a bowl of cereal just won’t do. All made in one skillet!
You will also need a 12″ cast iron skillet, or another oven safe skillet.
Place bacon in a cast iron skillet. Put the skillet in a cold oven and set temperature to 400ºF. Cook bacon about 15 minutes and remove from oven. Turn the oven temperature down to 350ºF. Remove bacon from skillet and drain on paper towels.
Put the skillet with hot bacon grease on the stove over medium high heat. Saute garlic, onion, and red bell pepper about 5-7 minutes. Add season salt and black pepper. Add potatoes to skillet and fry for 10-12 minutes or until potatoes are just starting to brown. Crumble the bacon into the skillet and stir to combine. Take the skillet off the heat.
Make 4 wells in the potatoes and crack in eggs. Sprinkle eggs with season salt. Put the skillet back in the 350ºF oven and bake until eggs are cooked through, about 15 minutes for solid yokes or 10-12 minutes for slightly runny yolks.
Garnish with fresh chives, more season salt, and a dash of hot sauce if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!