Cheesy Bacon, Egg & Potato Breakfast Bowl

1. 1

   For each 2-serving bowl: Cook 2 bacon slices in medium skillet until crisp.

2. 2

   Remove bacon from skillet, reserving 1 tsp.

3. 3

   (5 mL) drippings in skillet; set aside for later use.

4. 4

   Drain bacon on paper towels; crumble.

5. 5

   Heat 1-1/2 tsp.

6. 6

   (7 mL) oil in separate medium skillet on medium heat.

7. 7

   Add 1-1/4 cups (300 mL) potatoes, salt and pepper; cook 8 to 10 min.

8. 8

   or until potatoes are heated through, stirring frequently.

9. 9

   Cover to keep warm.

10. 10

    Heat reserved bacon drippings in skillet on medium heat.

11. 11

    Beat 2 eggs with 1 Tbsp.

12. 12

    (15 mL) milk until well blended; stir in bacon and 1 Tbsp.

13. 13

    (15 mL) onions.

14. 14

    Add to skillet; cook until eggs are set, stirring occasionally.

15. 15

    Spoon potato mixture into serving bowl; top with 3 Tbsp.

16. 16

    (45 mL) cheese, egg mixture, 2 Tbsp.

17. 17

    (30 mL) salsa and 1 Tbsp.

18. 18

    (15 mL) of the remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.