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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Great one skillet meal for company or Sunday brunch. Ingredients:
1 1/4 lbs potatoes, cut into 1-inch dice (about 2 large) |
2 tablespoons olive oil |
kosher salt |
fresh ground black pepper |
10 slices bacon, cut into 3/4-inch dice (thick-cut) |
10 eggs |
1 1/2 cups shredded cheddar cheese |
1/4 cup minced fresh chives, plus |
1 tablespoon minced fresh chives |
1/2 cup sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. In bowl, combine potatoes, 1 tablespoons olive oil, salt and pepper to taste. Transfer to baking sheet; bake, stirring occasionally, until tender, about 30 minutes. Let cool 30 minutes.
3. In large, deep, nonstick skillet over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels, DIscard fat in skillet. Crumble 2 tablespoons of cooked bacon and reserve for garnish.
4. Increase oven temperature to 500 degrees.
5. In large bowl, whisk eggs, salt, pepper, 1 cup cheese and 1/4 cup chives. Heat 2 teaspoons olive oil in same skillet over medium high heat. Add potatoes and diced bacon to pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes, then cook 4-6 minutes more.
6. Reduce heat to medium low, cover skillet and cook until eggs are set, about 6 minutes. Uncover pan, sprinkle with remaining cheese. Bake in pre-heated oven 4-5 minutes. Slide onto seving plate or cut in wedges and serve from skillet. Garnish with reserved bacon and chives. Serve with sour cream.
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