Loaded Breakfast Skillet Recipe
"Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish."
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
- Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
- Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.
- Cook’s Note:
- If potatoes start to brown too quickly, add more water.
Per Serving: 418 calories;18.3 g fat;43.1 g carbohydrates;21.8 g protein;226 mg cholesterol;567 mg sodium.Full nutrition
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