Hobo Hash

I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything. There aren’t really any rules about what you can put in a hash. Just as long as it’s all good. I grab whatever suits my fancy at the moment. Sometimes I want it spicy so I might grab peppers or hot cheese or even hot sauce. And sometime I don’t.

Hobo Hash

I recall breakfasts like this hobo hash from when I was a kid, at a diner in the town where my grandfather lived. The cook there would throw everything onto a flat top and in just seconds you had a hot breakfast on your plate. It was cheap and it was good, but I think I probably skipped the mushrooms as a kid.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my Kentucky farmhouse scramble.

Hobo Hash
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4 from 1 vote

Hobo Hash

I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything.
Course Breakfast
Cuisine American
Keyword hash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 774kcal
Author Mike

Ingredients

Instructions

  • Melt butter in a large skillet over medium-high heat.
  • Crack the eggs into a large bowl and scramble with a fork. Pour into the skillet, season with salt, and cook until done, scrambling them as they cook. Remove.
  • Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
  • Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
  • Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
  • Flip the potatoes and cook a few more minutes until just starting to brown.
  • Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
  • Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.

Nutrition

Calories: 774kcal | Carbohydrates: 23g | Protein: 35g | Fat: 60g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 1002mg | Potassium: 936mg | Fiber: 2g | Sugar: 3g | Vitamin A: 732IU | Vitamin C: 8mg | Calcium: 274mg | Iron: 4mg

Nutritional values are approximate.

Lumberjack Breakfast Packets

I’m a big fan of anything in a packet, from breakfast to dinner and anything in-between. These Lumberjack breakfast packets are further proof that a meal-in-a-packet can be absolutely fantastic. From sausage links to potatoes, eggs and cheese, each bite gives you a full breakfast taste. Anything and everything would be good in these. Substitute ground pork sauce for the links. Or even ham. Add jalapenos for some kick, or just serve them with hot sauce on the side. Anything goes (and is good) in these packets.

Lumberjack Breakfast Packets

You can make these packets ahead of time. They’re perfect for a camp-out, or an early morning grill at a local park. For a meal-time packet try my grilled Kielbasa dinner packets.

Lumberjack Breakfast Packets
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5 from 1 vote

Lumberjack Breakfast Packets

These Lumberjack breakfast packets are further proof that a meal-in-a-packet can be absolutely fantastic. From sausage links to potatoes, eggs and cheese, each bite gives you a full breakfast taste.
Course Main
Cuisine American
Keyword breakfast, packets
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Calories 582kcal

Ingredients

Instructions

  • Preheat your grill for 350 degree cooking (I used a charcoal grill and cooked indirectly, not directly over the hot coals)
  • Heat oil in a skillet over medium-high heat.
  • Add potatoes. Season with salt and pepper and cayenne, to taste.
  • Do not stir the potatoes. Let them cook until browned on one side.
  • Flip, season, and again, do not stir. Let cook until golden brown and cooked through.
  • Remove to a paper towel-lined plate.
  • Tear off a large piece of foil and fold it in half to make it stronger. Spray with non-stick spray.
  • Add meat to foil first.
  • Next, add the cooked potatoes.
  • Crack eggs over the top next.
  • Add the tomato, green onion and cheese.
  • Season with salt and pepper.
  • Fold up the edges and seal the packet.
  • Place onto the grill over indirect heat and cook 15 minutes or until the eggs are cooked.

Nutrition

Calories: 582kcal | Carbohydrates: 42g | Protein: 31g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 432mg | Sodium: 692mg | Potassium: 1413mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 5mg

Nutritional values are approximate.

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Mexican Breakfast Taco

You can use hard or soft taco shells. I prefer the hard ones since they give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

Mexican Breakfast Taco
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4 from 1 vote

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.
Course Main
Cuisine Mexican
Keyword breakfast, Mexican, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 848kcal

Ingredients

For the toppings

  • 4 green onions chopped
  • 1 medium tomato seeded, chopped
  • ½ cup lettuce shredded
  • 1 avocado seeded, skinned and chopped
  • ½ cup salsa

Instructions

  • Heat taco shells per package instructions.
  • Meanwhile, brown the chorizo. Remove from pan.
  • Whisk together the eggs and cream. Season with salt and pepper. Cook until set, 3-4 minutes. They should come out looking almost like an omelet. Roughly chop.
  • To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells. Add toppings as desired.

Nutrition

Calories: 848kcal | Carbohydrates: 37g | Protein: 37g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1417mg | Potassium: 660mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1962IU | Vitamin C: 12mg | Calcium: 311mg | Iron: 4mg

Nutritional values are approximate.

Rodeo Breakfast Skillet

This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead. Putting up a new fence? You need a rodeo skillet breakfast. Re-planting shrubs? Yep, you guessed it. Time to make a rodeo skillet breakfast. No matter how hard the day ahead will be, this is the way to start it!

Rodeo Breakfast Skillet

This is also great made using breakfast sausage links instead of smoked sausage. Or maybe add some bacon in too. It’s a very versatile recipe.

Also try my spicy sausage skillet.

Rodeo Breakfast Skillet
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5 from 1 vote

Rodeo Breakfast Skillet

This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead. 
Course Main
Cuisine American
Keyword breakfast, skillet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 554kcal

Ingredients

  • 3 tablespoons vegetable oil
  • 4 cups hash browns frozen southern-style
  • 1 pound smoked sausage cut into rounds
  • 1 medium white onion chopped
  • 1 medium green bell pepper chopped
  • ½ teaspoon kosher
  • ¼ teaspoon ground black pepper
  • Creole seasoning to taste
  • 6 eggs
  • 1 cup cheddar cheese extra sharp shredded
  • 2 green onions sliced

Instructions

  • Place oil in a large skillet over medium-high heat.
  • Add the potatoes. Cover. Let cook for at 5 minutes without stirring, until potatoes start to turn a golden color.
  • Add the sausage, onion, bell pepper and spices. Stir. Cover and cook another 5 minutes.
  • Reduce heat to medium.
  • Take the back of a large spoon and lightly press into the potato mixture 6 times, along the edges, forming 6 little indentations.
  • Break eggs one at a time and add into each indentation.
  • Sprinkle dish with cheese.
  • Cover and cook 5-10 minutes or until the egg whites are set.

Nutrition

Calories: 554kcal | Carbohydrates: 30g | Protein: 23g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1047mg | Potassium: 695mg | Fiber: 3g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 30mg | Calcium: 189mg | Iron: 3mg

Nutritional values are approximate.

Breakfast Hobo Packets

Good morning! Time to enjoy some breakfast hobo packets. I love making things in foil packets and just tossing them onto the grill to cook. They’re easy to put together, easy to cook, they taste great and clean up is a breeze! They’re also great for cooking for a crowd. You can (in most cases) assemble them ahead of time, then just toss them on the grill when your guests arrive.

Breakfast Hobo Packets

My wife does not always share my love for things cooked in foil. I did a lot of camping as a kid. A few breakfast hobo packets would’ve been welcomed. Nothing like one of these all-in-one meals to get you ready for a day of hiking or fishing!

Also try my lumberjack breakfast packets.

Inspired by a recipe from Traeger Grills.

Breakfast Hobo Packets
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5 from 1 vote

Breakfast Hobo Packets

Good morning! Time to enjoy some breakfast hobo packets. I love making things in foil packets and just tossing them onto the grill to cook. They’re easy to put together, easy to cook, they taste great and clean up is a breeze!
Course Main
Cuisine American
Keyword breakfast, packets
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 600kcal

Ingredients

  • ½ pound breakfast sausage bulk, ut into 1/2" rounds
  • ½ pound shredded hash browns frozen, thawed
  • ¼ cup red bell pepper diced
  • ¼ cup green bell pepper diced
  • 4 large eggs
  • kosher salt
  • ground black pepper
  • sharp cheddar cheese shredded
  • 1 small tomato chopped, for garnish
  • 1 green onion chopped, for garnish

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Tear off two large pieces of aluminum foil (about twice the size of a dinner plate). Spray each with non-stick spray.
  • Divide the sausage patties between the foil.
  • Top with the hash browns and peppers.
  • Take a spoon and push down in the center of each ‘pile’, making an indentation large enough to hold the two eggs.
  • Gently break the eggs (two each) into each indentation.
  • Season with salt and pepper.
  • Gently fold up the sides of the foil and seal.
  • Place onto direct for a few minutes then remove to indirect heat and let cook until the sausage is done (I poked them with an instant-read thermometer) and the eggs are done, 10-15 minutes.
  • Open packets and add cheese. Return to grill and heat until the cheese melts.
  • Top with desired garnishes.

Nutrition

Calories: 600kcal | Carbohydrates: 25g | Protein: 33g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 454mg | Sodium: 893mg | Potassium: 939mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1716IU | Vitamin C: 56mg | Calcium: 90mg | Iron: 4mg

Nutritional values are approximate.

Mexican Breakfast Pizza

A pizza crust can be a blank canvas for whatever dish you want to “paint” onto it. This Mexican breakfast pizza is a great example. We took a store-bought thin crush crust and just topped it with some of our favorite breakfast ingredients. It made for the perfect, very quick-to-make breakfast-for-dinner meal.

Mexican Breakfast Pizza

Serve this Mexican breakfast pizza with a big ole bottle of Cholula hot sauce on the table. Nothing goes better with breakfast than a few good shakes of hot sauce. Cholula is one of my favorites. It’s not too spicy and it has a fantastic pepper flavor.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

For dinner, serve up some of my tortilla pizzas.

Mexican Breakfast Pizza
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4 from 1 vote

Mexican Breakfast Pizza

A pizza crust can be a blank canvas for whatever dish you want to “paint” onto it. This Mexican breakfast pizza is a great example. We took a store-bought thin crush crust and just topped it with some of our favorite breakfast ingredients. It made for the perfect, very quick-to-make breakfast-for-dinner meal.
Course Main
Cuisine American
Keyword breakfast, pizza
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 608kcal

Ingredients

  • ½ pound Mexican chorizo
  • 4 eggs
  • 2 tablespoons milk
  • kosher salt
  • ground black pepper
  • 1 pizza crust pre-made thin
  • 1 cup hash browns frozen shredded, thawed
  • ½ cup Mexican cheese more or less shredded. I used Chihuahua
  • ¼ cup red bell pepper chopped
  • ¼ cup green bell pepper chopped

Instructions

  • Preheat oven as directed on the pizza crush package.
  • Brown the chorizo in a skillet. Drain well.
  • Lightly beat the egg with the milk in a small bowl. Season with salt and pepper. Add to the skillet and lightly scramble until the eggs just start to set. Remove from heat.
  • Layer pizza crush with the hash browns.
  • Add the chorizo and cheese, followed by the eggs and peppers.
  • Bake as directed. Slice and serve.

Nutrition

Calories: 608kcal | Carbohydrates: 61g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1105mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 24mg | Calcium: 222mg | Iron: 4mg

Nutritional values are approximate.

Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a side for dinner.

Bacon Biscuit Pull-Aparts

The result is soft, cheesy gooey yumminess. The bacon biscuit pull-aparts were just as good left over as they were the evening I made them.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

I love making pull-apart breads. Try my pumpkin version. It’s perfect for fall. Actually, it’d be great for breakfast too!

Bacon Biscuit Pull-Aparts
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4 from 1 vote

Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts I thought, “These have to be illegal in most states. They look just too good.”
Course Main Dish
Cuisine American
Keyword bacon, biscuits
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 753kcal

Ingredients

  • 5 slices thick-cut bacon or 1/4th of a breakfast sausage roll
  • 1 tablespoon unsalted butter melted
  • 1 tube biscuit dough
  • 6 fresh mozzarella sliced thin
  • 1 cup sharp cheddar cheese shredded
  • maple syrup warmed (for serving)

Instructions

  • Preheat oven to 350 F.
  • Cook bacon (or sausage) and let drain on a paper towel.
  • Brush butter around the inside of a 9″ cast iron skillet.
  • Place biscuits in skillet. You’ll want to pack them in much like dinner rolls.
  • Top with mozzarella, the bacon (or sausage) and cheddar.
  • Bake for 15-20 minutes.
  • Serve topped with warm maple syrup.

Notes

Use a 8″-9″ cast iron skillet for best results. You can use an 8″ skillet too, but you’ll have to use one less biscuit (trust me on this).

Nutrition

Calories: 753kcal | Carbohydrates: 57g | Protein: 20g | Fat: 49g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1571mg | Potassium: 377mg | Fiber: 2g | Sugar: 4g | Vitamin A: 400IU | Calcium: 271mg | Iron: 4mg

Nutritional values are approximate.

Waffle Iron Eggs and Biscuits

I found the original recipe for this great breakfast-for-dinner idea over at Amy’s Cooking Adventures. Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.

Waffle Iron Eggs and Biscuits

I have to warn you, you’re going to make a mess making these. There’s really no way around it. No matter how gently you close the iron lid, somewhere along the line you’re going to pop a yoke and it’s going to run out. That’s ok, though. It’s worth the mess.

Guess what? You can also make chocolate chip ‘cookies’ using your waffle iron!

Waffle Iron Eggs and Biscuits
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4 from 1 vote

Waffle Iron Eggs and Biscuits

Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.
Course Breakfast
Cuisine American
Keyword biscuits, breakfast, eggs, waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 923kcal

Equipment

Ingredients

  • 2 ½ cups Bisquick plus a little more for dusting
  • cup low fat milk
  • 4 slices bacon cooked, drained, crumbled
  • 1 cup cheese shredded (Swiss, cheddar, whichever you prefer)
  • 6 large eggs
  • 4 tablespoons unsalted butter cut into pats
  • ½ pound breakfast sausage cooked drained, crumbled
  • maple syrup

Instructions

  • Preheat you waffle iron as directed by the manufacturer and spray with non-stick spray as needed
  • Combine biscuit mix and milk until a dough forms.
  • Lightly dust a cutting board with more baking mix. Roll the dough out using a rolling pin until it is about 1/4″ thick. Cut into shapes slightly smaller than your waffle iron. (Our waffle iron is round. I found a saucer that was just smaller than the iron and used that as my template for cutting the dough).
  • Working in batches, place the dough pieces onto your waffle iron. Sprinkle with some bacon and cheese and top with a single egg each. (If you sprinkle the cheese in a circular pattern, creating a sort of ‘well’, the egg will not slide off as easily).
  • Very, very gently lower the top of the waffle iron and cook until done.
  • Serve topped with butter, sprinkled with the breakfast sausage crumbles, and drizzled with pure maple syrup.

Nutrition

Calories: 923kcal | Carbohydrates: 51g | Protein: 35g | Fat: 64g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 1764mg | Potassium: 500mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1169IU | Vitamin C: 1mg | Calcium: 439mg | Iron: 4mg

Nutritional values are approximate.

Blueberry Croissant Puff

I made a big batch of this great blueberry croissant puff this morning for my wife to take to work. It disappeared so fast it made my head spin. A little sweet and a little tart, it’s definitely a great breakfast casserole that is a bit different.

Blueberry Croissant Puff

This blueberry croissant puff was very easy to make. Our grocery store didn’t have large croissants, so I used mini croissants instead. For extra yummyness, substitute a little cream for the milk.

If you’re looking for the best recipes for breakfast all in a single cookbook, I cannot recommend John Currence’s Big Bad Breakfast: The Most Important Book of the Day enough!

Also try my blueberry ice cream!

Inspired by a recipe from The Girl That Ate Everything.

Blueberry Croissant Puff
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5 from 1 vote

Blueberry Croissant Puff

 A little sweet and a little tart, it’s definitely a great breakfast casserole that is a bit different.
Course Main
Cuisine American
Keyword blueberry, croissant
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 1086kcal

Ingredients

  • 10 cups croissants cubed (about 15 mini croissants or 6 or so large ones)
  • 1 pint blueberries rinsed
  • 2 8 ounce cream cheese softened
  • 1 ⅓ cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • powdered sugar

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 13″ pan with non-stick spray.
  • Add the croissants to the pan. Top with the blueberries.
  • Place the cream cheese, sugar, eggs, and vanilla in a large bowl. Beat with a hand-held blender until smooth. You can also use a counter-top blender.
  • With the blender still running, slowly pour in the milk. Blend until smooth.
  • Pour milk mixture over the croissants.
  • Let set on the counter for 20 minutes.
  • Bake for 35-45 minutes. Start checking after 30 minutes to make sure the top doesn’t get too dark. If it does, cover it with foil and continue baking until cooked through.
  • Serve sprinkled with powdered sugar.

Nutrition

Calories: 1086kcal | Carbohydrates: 122g | Protein: 22g | Fat: 57g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1081mg | Potassium: 391mg | Fiber: 6g | Sugar: 52g | Vitamin A: 2141IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 5mg

Nutritional values are approximate.

French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together. This was meal on a plate for sure. It definitely doesn’t have to be just for breakfast either. You can easily serve this for dinner.

French Omelet

Omelets are pretty versatile. They’ll come out great pretty much no matter what you put into them. They can be casual. Or they can be kind of fancy, like this French omelet. This dish is like having all of my favorite breakfast items and putting them into a single bite. I made them for dinner because I love breakfast for dinner!

Omelets are best made in cast iron in my opinion. Cast iron skillets add that special crust, that edge, to everything you cook in them. I think they make everything even better.

Also try my sweet pepper and salami frittata.

French Omelet
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5 from 1 vote

French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together.
Course Main Dish
Cuisine American
Keyword eggs, omelet, omelette
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 467kcal

Ingredients

  • 1 tablespoon olive oil
  • 3 slices bacon or 4 slices thin-cut bacon, cut into 1-inch pieces
  • 1 cup potatoes diced (I used fingerlings, but any potato will do)
  • Creole seasoning to taste
  • 5 large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chives chopped

Variations

  • Add a small handful of cooked sausage shredded cheddar, mushrooms, or shallots. If you don’t have chives, throw in a little freshly chopped parsley.

Instructions

  • Preheat oven to 350 F.
  • Heat oil in a seasoned 10″ cast iron skillet (or a pan that can go into the oven) over medium heat.
  • Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
  • Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
  • In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
  • Pour the fat out of the skillet. Return to stove top, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
  • Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).

Nutrition

Calories: 467kcal | Carbohydrates: 21g | Protein: 23g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 504mg | Sodium: 475mg | Potassium: 717mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 3mg

Nutritional values are approximate.