Cowboy Breakfast Skillet | Recipe Review

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

Ingredients
  • 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

Instructions
  1. Preheat the oven to 350F. 
  2. 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. 
  3. Add potatoes, bell peppers, and onion to the skillet and stir until coated. Cook, stirring occasionally, until soft, about 5 minutes. 
  4. 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. 
  5. Stir in bacl beans, green onions, chili powder, paprika, and bacon and season with salt and pepper. 
  6. 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. 
  7. Bake until eggs are puffy and set, about 30 minutes. 
  8. Let it cool for 10 minutes, then serve with hot sauce.

Review by Stephanie