Tonight is date night! Yea, for us, but what in the world does that have to do with breakfast, you may ask! Well, I'll tell you ;-p. We are going to a local steakhouse and will enjoy a great night of food and wine! To compensate, this will be a two meal day! To keep us filled up until dinner, I made a high protein breakfast. This skillet is full of basic breakfast foods with a Midwesterner's turn on Southwestern flavors.
Southwest by Midwest Breakfast Skillet:
4 slices bacon, cooked & chopped
2 cups tater tots, baked per pkg instructions
1 sweet pepper, seeded & chopped
1 lg tomato, seeded & chopped
1-2 tbsp olive oil
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
8 eggs, cooked over easy
1 avocado, sliced
Salt, pepper & red pepper flakes to taste
Preheat oven to 350*F. Heat olive oil over medium heat, add the sweet pepper to an oven proof skillet and sauté for 2-3 minutes before adding the chopped tomato along with the spices. Cook for an additional 4-5 minutes. Remove the mixture to a bowl and set aside. Cook the eggs over easy in the skillet. Remove to a paper toweled plate to drain off excess fat. Wipe the skillet out with a paper towel before pulling the dish together. Start with the tater tots as your base. Next, add the tomato, pepper mixture. Sprinkle with 1/2 the cheeses. Layer on the bacon, the eggs and rest of the cheese. Sprinkle with a little more spices. Bake the skillet for 15 minutes or until the cheese is melted & bubbly. Garnish with avocado before serving. Enjoy!!