2: Farmer's Market Breakfast Skillet

Good morning. Whether you had a late night or have a day of activities planned, this hearty breakfast skillet will hit the spot!

I call this a Farmer's Market Breakfast Skillet because you could really throw anything you have in the recipe, and it would still be good. 

Need a little hair of the dog? Try adding a bloody mary (a mimosa might be too light for this) or glass of red wine.

This serves two, so adjust accordingly if you're not cooking for two people.

Ingredients and Directions:

-2 medium red potatoes cubed

-2 strips of thick cut bacon

-2 tablespoons finely chopped onion

-1/2 cup sliced portobella mushrooms

-1/2 cup diced green bell peppers

-1/2 cup diced red bell peppers

-2 cloves of garlic minced

-2 eggs, beaten

 -salt and pepper to taste

-extra sharp cheddar cheese grated

Prep everything before you begin cooking. Cube the potatoes and boil for 10 minutes. Cook bacon in skillet on medium-high heat until nicely browned on both sides while potatoes are boiling. Remove bacon to paper towels when finished cooking, and drain potatoes as well. Crumble bacon when it cools off. Potatoes and bacon should be done about the same time.

Add potatoes, veggies, and preferred seasonings to the bacon grease left over in the pan and cook on medium-high heat. Cook for 5-7 minutes, stirring occasionally so nothing sticks to the pan. Push mixture to the sides of the pan, and pour the eggs in the center to cook. Scramble eggs and mix together everything, including bacon, when eggs are just about finished. Serve immediately and garnish with salt, pepper, and cheddar cheese to your liking.

Now, carpe diem!