breakfast in one pot

 

It's actually a pot of breakfast. Dress with your favorite spicy sauce, cilantro, avocado, or anything you prefer!

 

Ingredients

1 pound bacon, cut into 1/2-inch pieces

2 medium onions, diced

2 green bell peppers, diced

14 eggs

1 (26 ounces) package shredded hash brown potatoes

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

1 tablespoon garlic powder

1 (12 ounces) package shredded Cheddar cheese

 

Over medium heat, heat a big, heavy-bottomed stainless steel saucepan. Cook the bacon for 8 minutes, or until it is dark brown and crispy. Sauté until the onions and bell peppers begin to soften, about 5 minutes. Crack the eggs into the saucepan and swirl to break the yolks and equally combine the eggs. Simmer for 5 minutes, or until mostly set but still creamy. Toss in the potatoes until uniformly distributed. Cook, stirring regularly and scraping the bottom, for 5 to 7 minutes, or until potatoes are cooked but firm to the bite. Season with salt, pepper, and garlic powder, if desired. Remove from heat and stir in the Cheddar cheese until melted.