Description
Every weekend, I try to make Matt what my dad calls “a big boy breakfast.” No quicker way to win over a man’s heart than to feed him something hearty and delicious in the morning. This past weekend, I think I may have outdone myself. I feel like it’s okay to say that mainly because all I really did was chop up a bunch of stuff and throw it in a hot skillet. Couldn’t have been easier, or tastier.
Ingredients
- 4 strips Bacon
- 2 whole Yukon Gold Potatoes, Diced
- Salt And Pepper
- ½ whole Red Onion, Diced
- 2 cloves Garlic, Minced
- 1 cup Peppers Of Choice ((I Went With Fresno, Jalapeno, Cubanelle, And Red, Yellow And Green Bell Peppers)
- 4 whole Eggs
- ½ cups Sharp Cheddar Cheese, Grated
- 2 Tablespoons Chives, Chopped
Preparation
1. Cook your bacon in a hot cast iron skillet, crumble and set aside for later.
2. To that same skillet, add your potatoes. Season with salt and pepper and cook until soft, about 10 minutes.
3. Add the onion, garlic, and peppers and cook for another 5 minutes.
4. Make 4 little holes in your skillet and crack an egg into each spot. Cover and cook for about 3–5 minutes, just until the whites are cooked, but the yolks are still runny.
5. Top with cheese and chives and crumbled bacon.
