Cheesy Bacon, Egg & Potato Breakfast Bowl

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


Ingredients Weights Measures
oil - -
oven roasted medium diced potatoes - -
salt and pepper - -
eggs - -
milk - -
TAPATIO Hot Sauce - -
green onions, chopped - -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided - -
salsa - -


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

This is a great breakfast for sharing.
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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.