Cowboy Breakfast
Start your day with a hearty and flavor-packed Cowboy Breakfast, a rustic classic that brings together crispy bacon, golden potatoes, vibrant bell peppers, and fluffy scrambled eggs all in one irresistible plate. Perfect for busy mornings or leisurely weekends, this one-skillet wonder combines the smoky richness of bacon with caramelized vegetables and a generous sprinkle of melted cheddar cheese for that extra dose of indulgence. Featuring simple, wholesome ingredients like russet potatoes, onions, and parsley, this savory dish is complemented by optional hot sauce for those who love a spicy kick. Ready in just 45 minutes, it's a satisfying, protein-packed meal that serves four and ensures a delicious start to your day. Ideal for fans of hearty breakfasts, this dish captures the essence of cowboy cooking without the campfire.
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Recipe Information
Ingredients
- 6 pieces eggs
- 6 slices bacon
- 2 medium russet potatoes
- 1 medium bell pepper
- 1 medium onion
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons chopped parsley (optional)
- to taste hot sauce (optional)
Instructions
Peel and dice the potatoes into small cubes. Dice the bell pepper and onion. Set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and place on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the skillet.
In the same skillet, add the diced potatoes. Cook over medium heat for 10-12 minutes, stirring occasionally, until they are golden brown and tender.
Add the diced bell pepper and onion to the skillet with the potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
While the vegetables are cooking, crack the eggs into a bowl, add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and whisk well.
In a separate non-stick pan, melt the butter over medium-low heat. Add the whisked eggs and cook, stirring continuously, until the eggs are fluffy and just set. This should take about 3-5 minutes.
Crumble the cooked bacon and add it to the skillet with the potato and vegetable mixture. Stir to combine.
Divide the potato and vegetable mix evenly among the plates. Top each portion with a scoop of scrambled eggs.
Sprinkle shredded cheddar cheese over the hot eggs and garnish with chopped parsley, if desired. Serve immediately with a dash of hot sauce on the side, if preferred.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 15.5 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1097 mg | 84% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3279 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
