I made this breakfast dish on Christmas morning and it was delicious! The eggs were so light and fluffy, and the potatoes crisped up to make a great crust. Kristie found this recipe for me in her Cooking for Isiah cookbook, but I changed it up quite a bit.
Ingredients
6 slices bacon
2 Yukon Gold potatoes - sliced
1 bell pepper chopped (I used 1/3 red, 1/3 yellow, 1/3 green for variety)
1/2 cup onion chopped
1 tablespoon olive oil
1 teaspoon paprika
salt and pepper
5 large eggs, separated
1/2 cup almond milk
1 teaspoon yellow mustard
Directions
Preheat over to 350 degrees.
In a medium saute pan, heat the olive oil. Saute the peppers and onion until soft. Set aside.
In a cast iron skillet, cook the bacon until crispy. Remove the bacon, but keep the grease in the pan. Let the bacon cool on paper towels. Once it's cooled, crumble the bacon.
In a medium bowl toss the potatoes with the paprika and 1/2 teaspoon salt. Spread the potatoes on the bottom of the cast iron skillet. Some of the potatoes will overlap. Without stirring, cook the potatoes until crispy on the bottom, about 8 minutes.
Meanwhile, in another medium bowl, beat the egg whites until soft peaks form. In a large bowl whisk together the egg yolks, milk, mustard, bacon, peppers, and onions. Add salt and pepper to taste. Fold in the egg whites. Pour the mixture over the potatoes. Bake until puffed and golden, about 25 minutes. Let stand for 5 mintues before slicing.
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