BREAKFAST POTATO BACON CHEESE BAKE
Jason Glover
8
15 minutes
35 minutes
165
Need a little variety in your breakfast routine? Give this Potato Bacon Cheese Bake a try! Filled with tender potatoes, lots of sautéed veggies, and plenty of bacon and cheese!
Ingredients
INGREDIENTS
- 1 lb purple and gold fingerling potatoes, parboiled
- 1 tbsp butter
- ¼ cup fresh herbs (parsley, chives, cilantro, etc.)
- ½ cup diced onion
- ½ cup diced tomato
- ½ cup sliced mushrooms
- 1 poblano pepper, diced
- Salt and pepper, to taste
- Crushed red pepper, to taste
- 2 cups egg whites
- 4 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella
Tools
Directions
DIRECTIONS
- Preheat oven to 400°F.
- Melt the butter in a large cast iron skillet over medium-high heat.
- Add your parboiled potatoes to the skillet, smash them down lightly, and let brown for about 5-8 minutes.
- While the potatoes brown, sauté the onion, tomato, mushrooms, and poblano in a separate skillet until softened. Toss in the herbs and season with salt, pepper, and crushed red pepper.
- Place the sautéed veggies over the browned potatoes then pour the egg whites over everything. Top with the crumbled bacon and shredded mozzarella.
- Bake for about 35 minutes, until the eggs are set.
- Allow to rest for a few minutes before slicing and serving.
