Ingredients

The following ingredients have 4 Servings
  • 1 medium Idaho potato
  • salt
  • 1 Tbsp. vegetable oil
  • 5 crispy slices of bacon
  • 2 Tbsp. chopped green onion
  • 1/2 cup shredded cheddar cheese
  • 4 eggs
  • 1/2 cup Silk Unsweetened Almond Milk
  • 1 Tbsp. sour cream
  • salt (fresh cracked pepper)
  • Optional: some sour cream (chopped green onion and bacon for topping.)

Instruction

  • Preheat the oven to 350.
  • Whisk eggs, almond milk, sour cream, salt and pepper until all combined. Set aside.
  • Heat a well-seasoned, 10-inch cast iron skillet on stove-top, over medium heat. Add the vegetable oil and spread it around.
  • Chop potatoes into small cubes and saute until golden and done. Add a little salt. Take off heat and make sure it's spread evenly over the pan.
  • Spread crumbled bacon and chopped green onion over potatoes. Pour egg mixture over the potatoes.
  • Place skillet in the oven and bake for 15-17 minutes. Touch the center to make sure the eggs are all the way cooked.
  • Note: Yes, you can make this recipe without a cast iron skillet. Just use a regular saute pan to cook potatoes and transfer to a baking dish-