Wednesday, March 29, 2017

Cowboy Breakfast Skillet

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I made this for Chris' birthday breakfast, and it's since become an instant staple in our home. We often eat homemade hash browns and eggs separately for breakfast on the weekend, but combining them in the same skillet never occurred to us. Having all the flavors in one bite with a little crunch of bacon is pure bliss in your mouth. Trust me on this one. Enjoy!

Printable Recipe

  • 1 tbsp. canola oil
  • 1 bag frozen shredded hash brown potatoes
  • Seasoned salt and pepper, to taste
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1 cup Cheddar cheese, shredded
  • 6 eggs, whisked
  • 4 slices cooked bacon, chopped
  • Sliced scallions or parsley (for garnish)
Preheat oven to 350 degrees F.

Add canola oil to large oven-proof skillet over medium-heat. Heat oil.

Add potatoes to skillet. Season with seasoned salt, pepper, garlic powder and onion powder. Brown potatoes according to package directions, until crisp.

Sprinkle 3/4 cup of cheese on top of the cooked hash browns. Pour eggs over top and then sprinkle on bacon. Top with remaining 1/4 cup cheese.

Bake at 350 degrees F for 15-20 minutes, or until eggs have set and cheese has melted.

Source: Adapted from Delish

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