What’s not to love about bacon, eggs and cheese? Throw some kale into the mix and you’ve got yourself one hearty breakfast that even your leafy greens-hating kids will love.
- 8 large eggs
- 5 slices bacon, roughly chopped
- 1 medium red potato, cubed and boiled until tender
- 2 cups finely chopped kale
- 3 green onions, sliced
- 1/2 cup grated cheddar cheese
- Kosher salt and freshly ground black pepper
Heat oven to 350 degrees F.
Whisk the eggs until smooth in a medium bowl and season with salt and pepper.
Add the bacon to a 10-inch nonstick ovenproof skillet. Place over medium heat and sauté until bacon is crisp about 6 minutes. Remove to a paper towel-lined plate and drain off all but 1 tablespoon of the bacon fat. Add the cubed potatoes and sauté to rewarm and crisp up in the pan. Toss in the kale and green onions and stir until wilted down. Season the mixture with salt and pepper and add the bacon back into the pan.
Stir the eggs into the skillet and stir slowly for 2 minutes to let the bottom just set up. Sprinkle the top with cheese. Place the skillet in the oven and bake until set, about 15 minutes.
Serve sliced into wedges.
Tip: Use leftover roasted potatoes in place of the boiled potato if you have it. If you don’t have leftovers, add the cubed potato to a small pot of cold water, bring to a boil and simmer for 10 minutes until tender, then drain.