Ingredients

The following ingredients have 4 Servings
  • 3-4 cups cubed red potatoes
  • 1 tsp seasoned salt or creole seasoning
  • 1 tsp freshly ground black pepper
  • 1 medium red, green or yellow bell pepper (diced)
  • 1 small red onion (sliced)
  • 8 oz mushrooms (sliced)
  • 6 large eggs (may use more or less)
  • 6 slices cooked and crumbled bacon or diced ham or crumbled cooked sausage
  • 2 Tbsp chopped fresh parsley or chives
  • 2 Tbsp heavy cream or melted butter
  • 1/4 cup grated Parmesan or 1/2 cup shredded cheese cheese (use your favorite)

Instruction

  • Preheat the oven to 425°F. Drizzle a 12 inch cast iron or oven safe skillet with oil adding 2 Tbsp butter or bacon drippings, over medium-high heat. Add potatoes
  • Season with seasoned salt or creole seasoning and black pepper. Cook until the potatoes are browning and are just fork tender, about 10-12 minutes.
  • To the skillet, add red onion, bell pepper and mushrooms.
  • Cook for another 3 minutes until they begin to soften and brown. Sprinkle cooked bacon, sausage or diced ham over the potatoes. (Depending on what you choose to use.)
  • Crack the eggs on top. Drizzle each egg with 1 teaspoon of heavy cream. If you prefer, melted butter.
  • Season the eggs to your taste with salt and pepper. Sprinkle with grated Parmesan cheese, or your favorite finely grated cheese.
  • Place into the oven and bake for 7-10 minutes depending on how firm you want the eggs. Remove from the oven, sprinkle with parsley and serve immediately.