This is the perfect breakfast or brunch on a Sunday morning. Not only is it savory and delicious, but the leftovers also make for a quick breakfast or lunch during the next week. 

 

The crispy potatoes on the bottom act as a crust for the bacon, peppers, mushrooms, egg, and cheese. You can be as creative as you want with this recipe and add your own favorites or take out the bacon if you don’t want any meat. 

 

It pairs well during brunch with a mimosa or a fresh-squeezed glass of orange juice. 

 

Yield 8 slices

 

1 cup bacon, cooked and diced

2 cups potatoes, diced into ½ -inch cubes

2 Tbsp olive oil

1 cup mushrooms, halved and thinly sliced

8 large eggs

⅓ cup whole milk

2 jalapeños, chopped

¼ cup chives, chopped + more for garnish

2 tsp fresh oregano, chopped

¼ tsp salt

¾ cup sharp cheddar cheese, grated

3 oz. of jarred roasted red bell peppers, chopped

1 avocado, sliced thin 

 

In a skillet on the stove or a baking sheet in the oven at 400℉, cook the bacon until it is brown and crispy. Once the bacon is cool, chop it into pieces. 

 

Preheat oven to 350℉

 

In a 12-inch cast-iron skillet, cook the potatoes uncovered with the oil, over medium-high heat for 5 minutes, stirring occasionally. Add the mushrooms, cover, and cook while stirring occasionally for 10 more minutes or until the potatoes are crispy and tender. Remove the skillet from the heat.

 

In a large bowl, whisk together the eggs, milk, jalapeños, chives, oregano, and salt.

 

Sprinkle the bacon and ½ cup of cheese to the top of the potato mixture in the skillet. Pour the egg mixture over the top. Sprinkle the roasted peppers on top of the eggs. Bake uncovered for 25 minutes or until the center is set and a knife inserted comes out clean. 

 

Remove the skillet from the oven and top with the remaining ¼ cup of cheese. Let cool for 5 minutes, garnish with chives, slice, and serve with a couple of avocado slices.

 

Just Salt It, and enjoy!