Ingredients
- 1 medium idaho potato
- salt
- to taste
- 1 tablespoon vegetable oil (I used butter)
- 5 crispy slices bacon
- 2 tablespoons chopped green onions
- 12 cup shredded cheddar cheese
- 4 eggs
- 12 cup silk unsweetened almond milk
- 1 tablespoon sour cream
- salt
- to taste
- fresh ground pepper
- to taste
- top with additional sour cream
- chopped green onions
- and bacon to taste
Instructions
- Preheat 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 to 17 minutes.
- Touch the center to make sure the eggs are all the way cooked.
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