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Cheesy Bacon, Egg & Potato Breakfast Bowl

Cheesy Bacon, Egg & Potato Breakfast Bowl
 
Yield:
20 servings, 1/2 bowl each

Ingredients

Ingredients Weights Measures
OSCAR MAYER Bacon 1 lb. + 5 oz. 24 slices
oil 3 fl oz 6 Tbsp.
oven roasted medium diced potatoes 3 lb. 3-3/4 qt.
salt and pepper - to taste
eggs 3 lb. 2 doz.
milk 6 fl oz 3/4 cup
TAPATIO Hot Sauce - 1 Tbsp.
green onions, chopped 2-1/4 oz. 3/4 cup
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided 12 oz. 3 cups
salsa 1 lb. + 5 oz. 1-1/2 cups

Directions

FOR each 2-serving bowl: Cook 2 bacon slices in medium skillet until crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet; set aside for later use. Drain bacon on paper towels; crumble.

HEAT 1-1/2 tsp. oil in separate medium skillet on medium heat. Add 1-1/4 cups roasted potatoes; season with salt and pepper. Cook 8 to 10 min. or until potatoes are heated through, stirring frequently. Cover to keep warm.

HEAT reserved bacon drippings in skillet on medium heat. Beat 2 eggs with 1 Tbsp. milk and 1/2 tsp. Tapatio until well blended; stir in bacon and 1 Tbsp. onions. Add to skillet; cook until eggs are set, stirring occasionally.

SPOON potato mixture into serving bowl; top with 3 Tbsp. shredded cheese, egg mixture, 2 Tbsp. salsa and 1 Tbsp. of the remaining shredded cheese.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Note
This is a great breakfast for sharing.
Variation
For a spicy version, prepare with hot salsa and shredded jalapeno-Jack cheese.
Special Extra
Garnish with additional chopped green onions and crumbled cooked bacon.
K:59470v01:120936
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