Name: Potato and egg breakfast skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1.5 oz turkey bacon, chopped; 1 large egg; 8 large egg whites; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh chives, minced

Nutrition

Per serving

456 calories

Protein: 44g; 39% of calories
Carbs: 30g; 27% of calories
Fat: 17g; 34% of calories

Instructions

Prep 20 min · Cook 5 min

Place a nonstick skillet over medium heat. Add the turkey bacon and cook for 4 to 5 minutes until crisp. Remove the bacon and set aside.
Add the olive oil to the same skillet. Add the potatoes and half the salt. Cover and cook for 8 minutes, flipping once halfway.
Add the bell pepper and onion to the skillet. Season with the remaining salt and the black pepper. Cook uncovered for 5 minutes, stirring often, until the potatoes are tender and golden.
Stir the crisped bacon back into the pan. Use a spoon to make one small well in the mixture. Crack the whole egg into the well, then pour the egg whites over the vegetables around the egg. Cover and cook for 4 to 5 minutes until the whites are set and the yolk is still soft. Done when whites set and yolk still soft, 165°F in the thickest part.
Top the skillet with fresh chives and serve immediately.

Nutrition

Ingredients

Instructions

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