When you can’t decide what to make for breakfast – eggs, bacon, home fries – why not just mix everything together and call it a day? Grab your skillet and all your breakfast favorites, and satisfy all those cravings in a single dish.

The nice thing about this recipe is that it’s pretty versatile – if you don’t like sunny side up eggs, then beat the eggs and add them to the skillet after you’ve cooked the bacon and potatoes (it’ll end up more like a frittata). Vegetarian? Skip the bacon or use vegetarian bacon as a substitute. Want more veggies? Go for it! Tomatoes and green chilies would be great additions.

Some people call it a skillet, some people call it a scramble – we just call it delicious!

Breakfast Skillet with Diced Red Potatoes

Ingredients:

• 1/2 cup diced red potatoes
• 1/2 cup chopped green peppers
• 3/4 lbs. bacon, cut into one-inch pieces
• 3 eggs
• 1/4 cup shredded cheddar cheese
• Sprinkle of fresh parsley for garnish (optional)

Directions:

1. Heat a 10-inch skillet over medium heat and add the bacon. Cook the bacon for about 5 to 7 minutes, making sure to stir occasionally until crisp.
2. Add the potatoes and peppers to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden-brown.
3. Remove the bacon and potato mixture from the skillet, and set aside.*
4. Break the three eggs into separate parts of the skillet and let them cook for 1 minute (do not stir them).
5. Spoon the potato and bacon mixture around the eggs.
6. Sprinkle with cheese and cover for 1 minute, cooking until the egg whites are set and the cheese is starting to melt.**
7. Garnish with fresh parsley, if desired.
8. Enjoy!

*If you want to use beaten eggs instead, leave the potato mixture in the skillet and add the eggs, reduce the heat to low, and let it cook covered for 8 to 10 minutes until the eggs are firm.

**For the beaten egg version, still add the cheese and cover for a few minutes until the cheese starts to melt.