Potato Egg And Bacon Breakfast Skillet Cozy Cravings Remove it using a slotted spoon and put on a paper towel lined plate. leave the bacon fat behind! 2. cook the onions. to the bacon fat add the onions and sauté for 2 minutes. 3. cook the potatoes. sprinkle the potatoes with salt, pepper, and paprika. add them to the skillet with the onions and mix to combine. Cook the onions. to the bacon fat add the onions and sauté for 2 minutes.
Skillet Breakfast Egg Bacon And Potatoes Nesting Lane Indulge Instructions. in a large skillet, cook bacon over medium high heat until crisp. remove bacon and drain on paper towels, leaving about 2 tablespoons of drippings in the skillet. add onion and potatoes to the pan stirring to coat in bacon drippings and cook for a couple of minutes. add water and cover skillet. Season with salt, pepper and garlic powder. stir occasionally to prevent sticking. cook until potatoes are soft. using a wooden spoon, make four holes in the potatoes and crack an egg into each hole. season each egg with salt and pepper. sprinkle shredded cheddar cheese over the potatoes and eggs. Drain the potatoes and set them aside. preheat oven to 350 degrees fahrenheit. heat a large pan to medium heat. add the bacon. cook until the bacon starts to render some fat and just begins to crisp up on the edges. add the potatoes to the pan, followed by the butter, oil, salt, and pepper. give it a good stir. In a large cast iron skillet, sauté together the bell pepper, onion, and olive oil until the vegetables are soft. add the potatoes, garlic powder, salt, and pepper and cook until the potatoes are fluffy in the middle and crispy on the outside. move the potato mixture to one side of the pan before adding the whisked eggs.
Bacon Potato And Egg Casserole Drain the potatoes and set them aside. preheat oven to 350 degrees fahrenheit. heat a large pan to medium heat. add the bacon. cook until the bacon starts to render some fat and just begins to crisp up on the edges. add the potatoes to the pan, followed by the butter, oil, salt, and pepper. give it a good stir. In a large cast iron skillet, sauté together the bell pepper, onion, and olive oil until the vegetables are soft. add the potatoes, garlic powder, salt, and pepper and cook until the potatoes are fluffy in the middle and crispy on the outside. move the potato mixture to one side of the pan before adding the whisked eggs. Melt butter in a microwave safe pie dish; add potatoes and microwave 8 to 10 minutes. cook bacon while potatoes are cooking in the microwave. stir together eggs, milk, salt, pepper, and pepper jack cheese; pour over potatoes. bake in a 350°f oven for 18 to 20 until eggs are almost set. remove from oven and sprinkle with cheddar cheese and bacon. Instructions. place one layer of baby potatoes in a 12 inch cast iron skillet, fitting slightly snugly. pour chicken stock over potatoes just until halfway up their sides. bring to a boil over medium high heat. reduce heat to medium, cover skillet and cook for 5 minutes. remove the cover from skillet and cook another 5 minutes.
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