American · Breakfast
Classic Bacon and Egg Breakfast Bowl
A hearty American breakfast bowl built on a base of crispy pan-fried potatoes topped with pan-fried pork bacon, two soft-scrambled eggs, and melted cheddar. Finished with fresh scallion and a spoon of salsa for brightness. Savory, smoky, and rich, served warm in a single bowl.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
1256Calories
48.9gProtein
106.9gFat
16.3gCarbs
3.4gSugar
2.2gFiber
2954mgSodium
581mgChol
37.9gSat Fat
625mgPotassium
238mgCalcium
2.8mgIron
2.1mcgVitamin B12
8.4mgVitamin C
gluten-free
protein-rich
low-carb
rich-umami
all-time-classics
breakfast-smoothies
gluten-free
breakfast
Instructions
1
Prep
Dice the potato into small cubes, cut the bacon into strips, grate the cheddar, slice the scallion, then whisk eggs with milk and salt.
2
Fry
Heat a nonstick skillet over medium heat, add diced potato, and cook 10 to 12 minutes tossing occasionally until edges are golden and fork-tender, then transfer to the bowl.
3
Crisp
Add bacon strips to the same skillet over medium heat and cook 5 to 6 minutes, turning, until deep brown and crisp, then drain most fat and set aside.
4
Scramble
Melt butter over medium-low heat, pour in the eggs and stir gently 2 to 3 minutes until just set with soft folds and no wet liquid.
5
Plate
Spoon eggs and bacon over the potatoes, scatter cheddar to melt, top with scallion and salsa, season with black pepper, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork bacon
- 44 large eggs
- 11 oz311g potato
- 2 oz56g cheddar cheese
- 22 scallion
- 4 tbsp60g tomato salsa
- 2 tbsp30g butter
- 2 tbsp30ml whole milk
- A pinch of salt
- A pinch of black pepper
