Ingredientes para Sun Dried Tomato And Roasted Garlic Skillet Breakfast
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Como fazer Sun Dried Tomato And Roasted Garlic Skillet Breakfast
- In a large skillet (12-inch recommended), cook 4 slices of bacon over medium heat until crispy. Remove bacon to a paper towel-lined plate and set aside, reserving 1 tablespoon of bacon grease.
- Add 1 tablespoon of olive oil to the skillet. Add 2 cups of shredded Simply Potatoes hashbrowns. Spread into an even layer and press lightly with a spatula.
- Cook for 6-7 minutes, or until golden brown on the bottom. Drizzle with remaining 1 tablespoon of bacon grease and gently flip the hashbrowns in 6 sections.
- Cook for another 6 minutes, until golden brown on the other side.
- Add 2 cloves of roasted garlic (minced), 1/2 cup chopped red bell pepper, 1/4 cup chopped onion, and 1/2 cup sun-dried tomatoes (oil-packed, drained) to the skillet.
- Cook and stir until vegetables are softened and potatoes reach 165°F (74°C) for 2 minutes.
- Pour 4 large beaten eggs over the potato mixture. Sprinkle with 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, and pepper to taste. Stir gently to combine.
- Cook undisturbed for 2-3 minutes. Then, using a spatula, gently lift and fold the mixture to cook the eggs through.
- Continue cooking until the eggs are set, about 2-3 more minutes.
- Serve immediately, topped with crumbled bacon (reserved from step 1). Optional: Serve with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
22g
Carbs
1g
