Hi. Wow. It's been a while since I have been around my little corner of cyberspace (I've mostly stuck to Instagram lately). It's not that I have forgotten about it, but I am in my final days of nursing school (54 to be exact), which has consumed my life for the last two years.
I feel the need to update you on everything that has been going on over the past few months, but I think I will save that for another post. I know you're all dying to hear about my trip to Jamaica with my husband and the trip I took with my son .... without my husband, and my brandy-new quartz countertops we installed due to a itty bitty kitchen fire! But I will save those for another post.
I am here today, not to share about my luxurious vacations, but about FOOD! I have been contemplating switching up my blog a little bit when I finish nursing school (remember that's in 54 days). Although I love cooking, I don't want all my posts to be about that. Unfortunately, all my life has been about lately is school and feeding myself and my family. However, that will soon change (refer to the number of days above that I have left).
That being said, this is a wonderful Whole30 recipe that has everything I love. BACON. POTATOES. EGGS. Yup, it's something you would order down at the local greasy spoon and feel guilty about. But not anymore. I make this and feel satisfied and proud I made a good decision food wise. I mean come on, I could have had a cinnamon roll right?
The real reason you're here, though, is to find out how to make this incredibly easy and equally tasty brunch style breakfast! This is one that you can make in small single portions or enough for a Sunday brunch with friends and family. Either way, in 15 minutes you will be pleasing not only yourself but everyone round the table. Or if you're like me, you make this huge meal and meal prep it for the entire week! Yeah, I was never good at sharing.
Prep Time: 5 minutes
Cook time: 10-15 minutes
3 Russet potatoes - diced
1 Sweet onion - diced
1/2 lbs locally raised bacon - diced (see a theme yet??)
6 locally raised eggs (not diced!)
Salt/pepper to taste
Paprika - a healthy sprinkle
Parsley -for presentation
What's Cookin' Baby:
1. Preheat oven to 400º
2. In a cast iron skillet on Low-Medium heat, add the potatoes, bacon, and onion
3. Sprinkle salt/pepper/paprika
4. Stirring every few minutes to keep the potatoes from sticking
5. Once the potatoes are cooked through, create a little well for each cracked egg to nest in
6. Pop in the oven until the egg whites have cooked though
See, I told you that was simple! And what is great is that no oil or butter is needed since the pan gets greased from the bacon! And what is even better is the fact that this dish can be customized in so many ways! Add veggies, swap bacon for sausage, sweet potatoes for white potatoes, ect. The possibilities are endless!