Bacon And Eggs With Polenta Veggie Stacks Recipes

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BACON AND VEGGIE SKILLET SCRAMBLE



Bacon and Veggie Skillet Scramble image

This is something I make my family for breakfast on weekend mornings. I vary it and sometimes use sausage in place of the bacon. Leftover baked potatoes also work great and cut down cooking time.

Provided by CookingONTheSide

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 medium potatoes, peeled and diced
1 medium sweet onion, chopped
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
1 cup mushroom, sliced
1/4 cup celery, finely diced
6 slices crisp bacon, cooked and crumbled
6 eggs
2 -3 tablespoons whipping cream
1/8 teaspoon baking soda
1/2 cup sharp cheddar cheese, shredded
salt, to taste
fresh ground black pepper, to taste
additional sharp cheddar cheese, for garnish

Steps:

  • Heat olive oil in skillet over medium heat.
  • Add potatoes and saute for 5 minutes.
  • Add in vegetables and saute for additional 20 minutes or until potatoes are browned and crispy (this will be less time if you used leftover cooked potatoes).
  • Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
  • Add in cooked bacon.
  • Move vegetable and bacon mixture to cover only half of the skillet.
  • Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
  • Pour into the empty half of the skillet.
  • When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
  • Season with salt and pepper.
  • Sprinkle additional cheddar cheese on top, if using and allow to melt.
  • Delicious!

Nutrition Facts : Calories 424.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 355.6, Sodium 526.3, Carbohydrate 25.3, Fiber 3.7, Sugar 4.3, Protein 20.9

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