Cooktop Cove: This 5-ingredient cowboy skillet is the breakfast of champions
By Emily Monaco
Combine all your favorite savory breakfast foods – eggs, bacon, hash browns – and you end up with the recipe below: a delicious skillet that's perfect for a crowd. To make this recipe even easier to prepare, it starts with frozen shredded hash browns and slightly spicy pepper jack cheese. Add eggs and bacon for flavor, and it's ready to go.
While this skillet is obviously perfect for breakfast, it also makes a yummy breakfast for dinner. While it has a simple base, like most omelets, it can be the perfect means to use up leftovers, from shredded cooked chicken to chopped cooked veggies.
5-ingredient cowboy breakfast skillet
4
10 minutes
20 minutes
30 minutes
4 slices bacon
4 scallions, thinly sliced, dark green parts reserved separately
½ pound frozen shredded hash browns
¾ cup shredded pepper jack cheese
4 eggs, whisked
Preheat the oven to 350 degrees.
Cook the bacon in an oven-safe skillet over medium heat until crispy on all sides. Remove the bacon and set aside, leaving the fat behind.
Add the hash browns and white and light green portions of the scallion to the skillet and cook until crisp on all sides, about 5-10 minutes.
Chop the bacon into a small dice.
Remove the skillet from the heat. Whisk half of the cheese into the egg mixture, and add to the skillet. Add the bacon and stir until just combined with a wooden spatula. Top with the remaining shredded cheese and bake for 10 minutes, or until the eggs have set.
Top with the reserved dark green portion of the scallions and serve.
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