I had some roasted mini potatoes leftover (recipe here) so I made a one skillet breakfast of eggs with bacon and potatoes. The great thing about one skillet breakfasts is you can use whatever meat or vegetables you happen to have on hand.
One Skillet Breakfast Recipe
makes 2 to 3 servings; Note: Use whatever meat and vegetables that you happen to have on hand. For example, you could use sliced sausage, cubed ham, or ground meat instead of the bacon. If you’re using finely diced white, yellow or red onion instead of green onions, add them to the pan at the same time as the potatoes. Try adding shredded cheese and/or diced green peppers at the same time as the tomatoes.
6 large eggs, lightly beaten
5 slices bacon
6 roasted mini potatoes, halved widthwise
1 roma tomato, diced
3 or 4 green onions, green parts sliced thinly
coarsely ground black pepper
fresh parsley, chopped coarsely for garnish (optional)
In a large skillet, over medium-high heat, cook the bacon until crispy. Then transfer the bacon to a paper bag (or paper towel) lined plate and set aside. Add the potatoes, cut side down, and cook until browned and crispy, about 3 to 5 minutes. Then turn the potatoes and cook until heated through, about 3 more minutes. Meanwhile, roughly break the bacon up into pieces. Add the tomatoes and green onions to the pan and give everything a quick stir. Then pour the beaten eggs into the skillet so that they cover the bottom of the pan. Add a pinch of pepper and give the eggs 3 to 5 seconds to set. Then, using a wooden spatula, push the eggs across the pan from all different directions until the eggs are almost cooked. Do not overcook, as they should still be slightly runny. Working quickly, mix in the bacon pieces and plate the eggs. Garnish with parsley (if using), and serve hot with condiments of your choice (ie. ketchup, hot sauce).