It started with my egg skillet breakfast that was inspired by another picture on foodgawker. I made my own changes.
Egg Skillet Breakfast
- 4 cups Hash brown potatoes, browned in oil (about 10 minutes)
- salt to taste
- pepper to taste
- 1/4 cup chopped onions
- 1/2 package bacon cut into strips
- 2 roma tomatoes, diced
- 1 Haas Avocado, diced
- 1/2 cup Colby/Jack cheese, shredded
- 1-2 eggs per serving
Preheat the oven to 350 F.
I prepared the hash brown potatoes in a non stick skillet over high, turning occasionally. This process took about 10 minutes. Depending on your taste it may take longer or shorter. Season them with salt and pepper. When they are golden brown scoop them into a bowl and set aside. Use the same skillet to cook up the Onion and bacon pieces over medium heat until they are crisp. Remove the bacon and onion with a slotted spoon and let them drain on a few paper towels. Wipe out the skillet with a paper towel and put the chopped tomatoes in to just cook a minute or two.
Spray a ramekin or cast iron skillet with cooking spray. Layer the bottom with some hash browns. Just enough to cover the bottom. Top with bacon and onion, tomatoes, diced avocado, sprinkle with Colby Jack Cheese. Crack and egg and put on top (you might want to make a little well so the egg does not decide to go to the side).
Place ramekins on a cookie sheet and put in preheated oven. Bake for 15-20 minutes to desired doneness. The egg white should be cooked but the yolk still a little runny. Season with salt and pepper. Serve. Warn the little ones that the dish is hot.
My husband said it was worthy of a Birthday Breakfast. That is all I needed to know!