Notice how I've managed to say frittata, quiche and skillet bake all in this opening dialogue...so what exactly did I make? According to Kevin: "The BEST breakfast you've ever made!".
I was hungry. I had a lot of breakfast meats in my fridge and a carton of eggs, so I did what I do best Experiment. Really how could I go wrong with this list of ingredients.
Ingredients:
1/2 tube of sausage
Several Strips of bacon
1/2 tube of chorizo
3 small sweet peppers
1 shallot
1 small yellow onion
3 small potatoes or 1 HUGE one
3 cloves garlic
1 cup cherry tomatos halved
6 eggs
Barely Buzzed by Beehive cheese
Directions: Pre-heat oven 450
I used this deep skillet
Brown sausage then drain, and in the same skillet chop and brown bacon then drain, or maybe you brown then chop...what ever works.
Dice peppers, shallot, onion and potato (make sure it's a small even dice on the potato so they cook quickly and uniformly. I make my peppers and onion a little bigger so they don't burn since I'm doing them all together with the potato) cook in the skillet with the bacon fat until the potatoes or soft (not mushy) then drain.
At this point I just had a pile of deliciousness on a plate with napkin for draining. Next brown the chorizo. I use very little spices since the chorizo is packed with flavor. I did add a sprinkling of salt pepper and paprika to the eggs. Once the chorizo is ready, dump all the meat, veggies and potatoes back in the pan. Add the tomatoes, and in a separate bowl whisk your 6 eggs and add whatever additional spices you use.
Poor egg mix over skillet ingredients and give it a little shake so it settles evenly over the top. Pop it in a 425-450 degree over for about 20-25 minutes. You are just cooking the egg through since all other ingredients are precooked.
Remove from the oven and shred your cheese on top. I love the Barely Buzzed by Beehive cheese. It has a Turkish grind of Colorado Legacy Coffee Company's "Beehive Blend" coffee beans encrusted on the outer part of cheese. It has a mild nutty flavor.
I plated with the cherry tomatoes, Cilantro micro-greens and my house made basil vinaigrette. It would have been awesome with avocado, but I live in Montana so a good aguacate is hard to find at the Columbus IGA.
