Bacon, Eggs, Potatoes and Cheese Breakfast Skillet

• Gluten free

• Meat

  • 4 strips Bacon

• Produce

  • 2 cloves Garlic
  • 3 Green onions
  • 4 Red potatoes, medium
  • 1 Sweet onion

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar

• Liquids

  • 1/2 cup Water

Found on whatsinthepan.com

Ingredients

• • 4 medium red potatoes, chopped into small cubes
• • 1 sweet onion
• • 4 strips bacon
• • 1 tbsp olive oil
• • 1/2 cup water
• • 2 cloves garlic, crushed
• • 3 green onions, sliced
• • 1/2 tsp sea salt
• • Freshly ground black pepper
• • 4 eggs
• • 1 cup shredded Cheddar

Directions

• Preheat a large nonstick skillet over medium heat. Add 1 tablespoon of olive oil and add onions to the skillet. Start sautéing, stirring occasionally, until onions begin to soften.
• Add potatoes and toss for 2 minutes. Pour in water, reduce heat to low, and cover skillet with a large lid. Cook the potatoes for 20 minutes, until tender. While potatoes are cooking, prepare bacon by baking it in the oven at 400 for 10 minutes.
• Stir in crushed garlic and green onions. Add ½ teaspoon of sea salt. Using a wooden spoon, make four holes in the potatoes and crack an egg into each hole. Season each egg with salt and pepper.
• Sprinkle with cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked, about 10 minutes depending on how you like your eggs.