Eggs are often relegated to breakfast territory, yet I love a hearty egg dish for dinner. The idea of breakfast for dinner seems easy and it would be if I served cereal and toast. But no, I have to choose a frittata on steroids called Cowboy Breakfast Skillet from the cookbook Delish: Eat Like Everyday’s the Weekend. It was definitely meant for someone who has worked manual labor all day long but I enjoyed it all the same after working my desk job. 🙂 Cooking the potatoes and peppers in bacon fat is ridiculous yet amazing.
Cowboy Breakfast Skillet
- 6 slices of bacon
- 2medium russet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 medium onion, chopped
- 1 cup canned black beans, drained and rinsed
- 3 green onions, thinly sliced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- Kosher salt
- Freshly ground black pepper
- 10 large eggs
- 1/4 cup had-and-half
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey jack cheese
- Preheat the oven to 350F.
- In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Darin a paper towel-lined plate, then chop. Pour off all but 2 tablespoons of fat from the skillet.
- Add potatoes, bell peppers, and onion to the skillet and stir until coated. Cook, stirring occasionally, until soft, about 5 minutes.
- Pour 1/4 cup water over vegetables and cover the skillet with a large lid. Cook, stirring occasionally, until potatoes are fork tender, about 15 minutes.
- Stir in bacl beans, green onions, chili powder, paprika, and bacon and season with salt and pepper.
- In a large bowl, whisk together eggs and half-and-half. Stir in half of both cheese and season with salt and pepper. Pour mixture over skillet and gently stir to combine, then sprinkle with remaining cheese.
- Bake until eggs are puffy and set, about 30 minutes.
- Let it cool for 10 minutes, then serve with hot sauce.
Review by Stephanie