Ingredients and Weight:
- Potatoes, russet (5 lbs)
- Eggs, large (1 dozen)
- Bacon, thick-cut (1 lb)
- Onion, yellow (1)
- Bell pepper, green (1)
- Cheddar cheese, shredded (1 cup)
- Sour cream, for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut potatoes into 1-inch cubes and toss with olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 20 minutes, or until golden brown.
- While potatoes are roasting, cook bacon in a large skillet over medium heat.
- Chop onion and bell pepper and add to skillet with bacon. Cook until softened, about 5 minutes.
- Whisk eggs in a large bowl.
- Remove bacon from skillet and set aside. Add eggs to skillet with onion and bell pepper and cook, stirring occasionally, until scrambled.
- Fold in roasted potatoes and shredded cheddar cheese.
- Divide mixture among 8 bowls or plates and top with crumbled bacon and sour cream, if desired.
Nutritional Information:
- Calories: 450 (per serving)
- Protein: 25g
- Carbohydrates: 35g
- Fat: 25g
Dish Characteristics:
- Hearty and savory
- Perfect for a weekend brunch or breakfast
- Easy to make and crowd-pleasing
User Comments:
- "This breakfast was so delicious and filling! The potatoes were crispy and the scrambled egg filling was rich and cheesy."
- "I loved the combination of the potatoes, bacon, and vegetables. It's a great way to start the day."
- "The recipe was easy to follow and the dish came out perfect. I'll definitely be making this again."
Special Precautions and Tips:
- Be sure to use a non-stick skillet when cooking the eggs and vegetables.
- If you don't have thick-cut bacon, you can use regular bacon and cut it into smaller pieces.
- For a vegetarian version, omit the bacon and use diced avocado or tofu as a topping.
