One-Pot Breakfast recipe

All Recipes Breakfast and Brunch Recipes Potatoes

Ingredients

1 pound bacon, cut into 1/2-inch pieces
2 medium onions, diced
2 green bell peppers, diced
14 eggs
1 (26 ounce) package shredded hash brown potatoes
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon garlic powder
1 (12 ounce) package shredded Cheddar cheese

Nutrition Info

381.2 calories
carbohydrate: 18.4 g
cholesterol: 280.8 mg
fat: 28.1 g
fiber: 2.1 g
protein: 23.8 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1240.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large, heavy-bottomed stainless steel pot over medium heat. Cook bacon until dark brown and crispy, about 8 minutes. Add onions and bell peppers and cook until just starting to soften, about 5 minutes.

  2. Crack eggs into the pot, stir to break the yolks and mix eggs evenly. Heat until mostly set but still creamy, about 5 minutes. Add potatoes, toss until evenly distributed. Cook, stirring frequently and scraping the bottom, until potatoes are tender yet firm to the bite, 5 to 7 minutes. Season with salt, pepper, and garlic powder. Remove from heat and add Cheddar cheese, mix until melted.

Recipe Yield

10 servings

Recipe Note

It's literally... a pot of breakfast. Garnish with your favorite hot sauce, cilantro, avocado, etc.

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