Name: Bacon and egg breakfast skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 oz bacon, chopped; 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2 large eggs; 5 large egg whites; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1/2 tsp salt; 3/4 tsp black pepper; 2 tbsp water; 16 olive oil cooking sprays

Instructions

Prep 15 min · Cook 15 min

Place the bacon in a 12-inch nonstick skillet over medium heat. Cook for 5 to 6 minutes until the fat renders and the bacon is crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the potatoes and water to the skillet with the bacon fat. Cover and simmer for 6 to 7 minutes until the potatoes are just tender and the water has evaporated.
Coat the potatoes with the sprays of cooking spray. Add the bell pepper and onion. Season with half the salt and half the pepper. Cook uncovered, stirring occasionally, for 8 to 10 minutes until the potatoes are golden brown and the vegetables are soft. Stir the crisp bacon back into the hash.
Transfer the hash to a plate. Wipe out the skillet and coat with the remaining cooking spray over medium heat. Pour the egg whites into the pan, then carefully crack the whole eggs on top of the whites. Season with the remaining salt and pepper. Cover and cook for 4 to 5 minutes until the whites are fully set and the yolks are still soft. Done when whites set and yolks still soft.
Slide the hash back onto the plate if needed and top with the cooked eggs, ensuring the yolks remain intact. Finish with a final pinch of black pepper. Done when 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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