Bacon and Egg Breakfast Skillet
A hearty, flavor-packed breakfast skillet with crispy bacon, fluffy eggs, seasoned potatoes, sautéed peppers and onions all topped with cheese.
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ALLERGEN DISCLAIMER: This product is manufactured in a facility that processes soy, dairy, wheat, tree nuts, shell fish, fish, peanuts, and eggs and may contain traces of these products.
Meal Variations
COOKING INSTRUCTIONS:
Approximately 15-20 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat flat top to medium heat and coat with desired amount of neutral oil.
3. Pour contents on flat top and mix to combine everything. Cook until potatoes and bacon are cooked through and crispy. Move to cooler edge of flat top to rest.
4. Heat cast iron skillet on flat top surface and coat with neutral oil. Add eggs (included) to the skillet and cook until scrambled.
5. Once cooked, mix eggs into potato and bacon to combine. Top with cheese (included) and let sit until cheese melts. Using a dome helps trap heat and melt cheese.
Serving Suggestion: Serve topped with sour cream and salsa.
Eggs (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Heat cast iron skillet on flat top surface and coat with neutral oil. Add eggs to the skillet and cook until scrambled.
3. Once cooked, mix eggs into potato and bacon to combine. Top with cheese (included) and let sit until cheese melts. Using a dome helps trap heat and melt cheese.
Cheese (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Sprinkle cheese over cooked Bacon and Egg Breakfast Skillet. Allow cheese to melt before serving. Using a dome helps trap heat and melt cheese.
Approximately 15-20 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat skillet to medium heat and coat with desired amount of neutral oil.
3. Pour contents into skillet and mix to combine everything. Cook until potatoes and bacon are cooked through and crispy. Remove from skillet and set aside for now.
4. Coat skillet with neutral oil again. Add eggs (included) to the skillet and cook until scrambled.
5. Once cooked, mix potato and bacon into eggs in skillet to combine. Top with cheese (included) and let sit until cheese melts. Using a lid helps trap heat and melt cheese.
Serving Suggestion: Serve topped with sour cream and salsa.
Eggs (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Heat skillet on stovetop surface and coat with neutral oil. Add eggs to the skillet and cook until scrambled.
3. Once cooked, mix potato and bacon into eggs in skillet to combine. Top with cheese (included) and let sit until cheese melts. Using a lid helps trap heat and melt cheese.
Cheese (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Sprinkle cheese over cooked Bacon and Egg Breakfast Skillet. Allow cheese to melt before serving. Using a lid helps trap heat and melt cheese.
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