cubed red potatoes
diced red/green/yellow peppers
sliced red onion
mushrooms
Protein:
large eggs
crumbled cooked bacon/diced ham/crumbled cooked sausage
Seasonings:
seasoned salt/creole seasoning/garlic salt
chopped fresh parsley/chives
freshly ground black pepper
Toppings:
heavy cream/melted butter/margarine
shredded Parmesan/your favorite cheese
Preheat the oven to 425°F. In an oven safe skillet, on the stove top, cook the cubed potatoes in a drizzle of oil and a tablespoon or two of butter. If your using cooked bacon, use 2 tablespoons of the drippings instead. Use your choice of seasoning and season to your taste. Cook until the potatoes are browning and are just fork tender, about 10-12 minutes, Add the veggies. diced red onion and a colorful assortment of peppers for my skillet. Cook the veggies for another 2-3 minutes until they begin to soften and brown then sprinkle the cooked and crumbled bacon, sausage or diced ham over the potatoes. Crack the eggs on top and they'll nestle down into the cooked vegetables. Drizzle each egg with 1 teaspoon of heavy cream. If you prefer, melted butter. Season the eggs to your taste. Sprinkle with grated Parmesan cheese, or your favorite finely grated cheese. Place into the oven and bake for 8-12 minutes depending on how firm you like your eggs. Remove from the oven, sprinkle with parsley or chives and serve immediately.