Breakfast Skillet for Two

This breakfast skillet will help you get your fix of carbs and eggs in the morning, and keep the flipping and pans to a minimum. Cooked all in one skillet, super flavorful, and finished in the oven, this dish will give you the extra time you need to finish your coffee before all the relaxing you’re going to do this Sunday.

Total Time

25min

4.0

2 Ratings

Author: The Devilish Kitchen

Servings:

Ingredients

•

1 cup

Frozen Shredded Hash Browns , shredded

•

1/2 cup

Small Onions , diced

•

2 cloves

Garlic , minced

•

2 slices

Bacon , cut

•

2 tsp

Ghee

or butter

•

2 tsp

Dried Mixed Herbs

•

1/2 cup

Cheddar Cheese , shredded

•

Eggland's Best Classic Eggs

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Place Frozen Shredded Hash Browns (1 cup) in a paper towel or cheesecloth and squeeze to drain excess liquid from the potatoes.

Add Bacon (2 slices) to a 10-inch cast iron skillet over low heat. Fry the bacon for 5 minutes, until it is beginning to crisp up.

Add Onions (1/2 cup) and Garlic (2 cloves) . Cook for 5 more minutes.

Turn the heat up to medium and add Ghee (2 tsp) followed by the potatoes. Fry the potatoes for 5-8 minutes until they are crispy. Season with Dried Mixed Herbs (2 tsp) .

Remove from heat. Stir in half of Cheddar Cheese (1/2 cup) , then smooth into one layer and top with the rest of the cheese. Make little indentations for the eggs, then crack in your Eggland's Best Classic Eggs (2) .

Bake for 8 minutes for a runny yolk, 10 minutes for a set yolk.

Top with sliced green onion and your favorite hot sauce.

Nutrition Per Serving

CALORIES

400

FAT

25.0 g

PROTEIN

18.3 g

CARBS

25.9 g