Inspired by a breakfast I had on my trip to Chicago last year, I decided one Sunday, to make a breakfast skillet. A mish mash of some simple ingredients in one pan that would be great for sharing.
one medium onion, chopped
4 medium potatoes, shredded
shredded cheese, your choice, I used my fave jalapeño havarti
bacon – I used pork and chicken bacon
2 medium tomatoes, chopped
5 eggs, whole
First, sauté the chopped onions until soft
Then add the shredded potatoes, mix together and let the potatoes crisp up a bit. I seasoned with a little salt and pepper.
Next is the bacon. You have two options here, you can pre-cook your bacon separately to get it crispy, then add it in or dumped your sliced bacon right in. I didn’t feel like the extra process so in went the bacon to the mixture. Let the bacon cook.
Next comes the cheese and tomatoes. Other veggie options are peppers, spinach or asparagus.
Last to be added is the 5 eggs. Simply cracked on top and left to cook. Put the lid on the pot to help speed up the cooking.
Voila, breakfast is ready!
Serve with some toast and fruit and you have a full stomach in the morning! =)