Ingredients
Scale
- 8 large eggs
- 6 strips bacon (chopped)
- 2 medium potatoes (diced)
- 1/2 cup heavy cream
- 1/4 cup fresh chives (chopped)
- 1/2 cup cheddar cheese (grated)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F.
- In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside.
- To the same skillet, add the diced potatoes and cook until golden brown and tender, around 10 minutes. Stir occasionally to ensure they brown evenly.
- In a bowl, whisk together eggs and heavy cream until smooth. Season with salt and pepper.
- Pour the egg mixture over the crispy potatoes, coating them evenly.
- Sprinkle the cooked bacon and grated cheese on top.
- Allow to cook on stovetop for about 3 minutes until edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until puffed and center is set.
- Garnish with fresh chives before serving.
Notes
For a vegetarian version, omit the bacon and use sautéed veggies. You can prepare it a day in advance and reheat when ready to serve. Customize with seasonal veggies for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg