YIELDS: 8 Servings PREP TIME: 15 mins COOK TIME: 35 mins TOTAL TIME: 50 mins

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!


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

Cast iron skillet 
Medium skillet 
Cutting board 


  1. Preheat oven to 400°F.
  2. Melt the butter in a large cast iron skillet over medium-high heat.
  3. Add your parboiled potatoes to the skillet, smash them down lightly, and let brown for about 5-8 minutes.
  4. 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.
  5. Place the sautéed veggies over the browned potatoes then pour the egg whites over everything. Top with the crumbled bacon and shredded mozzarella.
  6. Bake for about 35 minutes, until the eggs are set.
  7. Allow to rest for a few minutes before slicing and serving.