Loaded Baked Potato Breakfast Skillet

By Tarah716

Ingredients

• 1 medium Idaho potato
• salt
• 1 Tbsp. vegetable oil
• 5 crispy slices of bacon
• 2 Tbsp. chopped green onion
• 1/2 cup shredded cheddar cheese
• 4 eggs
• 1/2 cup Silk Unsweetened Almond Milk
• 1 Tbsp. sour cream
• salt, fresh cracked pepper
• Optional: some sour cream, chopped green onion and bacon for topping.

Details

Adapted from willcookforsmiles.com

Preparation

Step 1

Preheat the 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 15-17 minutes. Touch the center to make sure the eggs are all the way cooked.
Note: Yes, you can make this recipe without a cast iron skillet. Just use a regular saute pan to cook potatoes and transfer to a baking dish-