Saturday, February 22, 2014

Southwest By Midwest Breakfast Skillet!

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!!

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