Scrambled Eggs with Bacon, Vegetables and Cheese
Serves 4 to 6
This one-skillet dish egg recipe is very easy and delicious. It makes a hearty breakfast or brunch, but is equally appropriate for dinner with a tossed green salad on the side. You can use any cheese you like. I usually prefer an extra-sharp white cheddar in this recipe, but Swiss cheese is also very good.
- 6 slices bacon, cut in half
- 1 large potato, cut into small cubes
- 1 small onion, chopped
- 1/2 each large green and red bell pepper, chopped
- Salt and pepper to taste
- 8 large or extra large eggs
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried parsley leaves
- 2 ounces sharp cheddar or Swiss cheese, grated
Brown the bacon in a 12-inch skillet, preferably nonstick, over medium-high heat. Remove and drain on paper towels. Chop into small pieces. Add the potatoes, onions and peppers to the bacon grease in the skillet. Season with salt and pepper, and cook, stirring occasionally, over medium heat until the potatoes are tender, about 15 minutes. Meanwhile, place the eggs in a medium bowl and whisk until well-combined. Whisk in the thyme, parsley and a little more salt and pepper. Reduce heat to medium-low; return the bacon to the pan and stir to combine. Add the eggs. As they start to cook, move the eggs away from the edges of the pan so that the liquid portions flow to the bottom. Cook for about 3 minutes or until eggs are set. Sprinkle the cheese all over the top of the eggs. Cover and remove from heat until cheese melts. Serve hot or warm.