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
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.
