Description
Ingredients
Scale
8 slices bacon, diced
6 eggs
1/4 cup milk
2 large russet potatoes, diced into cubes (about 4 cups)
3/4 teaspoon salt, divided
1/2 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 cups spinach
Optional toppings:
Grated parmesan
Chopped fresh parsley
Instructions
- Add the bacon to a large skillet over medium-high heat. Fry the bacon until crispy. Transfer the bacon to a plate lined with paper towel.
- While the bacon is frying, whisk together the eggs, milk, and a pinch of salt. Set aside.
- Add in the potatoes. Fry the potatoes in the bacon grease until browned and crispy on all sides. This should take 15–20 minutes. Transfer the potatoes to a plate or bowl. Season with 1/4 teaspoon salt.
- Add in the onion, bell pepper, 1/2 teaspoon salt, paprika, garlic powder, and pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender.
- Pour the egg mixture into the skillet. Use a spatula to cook the eggs until they are scrambled to your liking.
- Add in the spinach and stir until wilted.
- Add the bacon and potatoes back to the skillet and stir to combine. Top with grated parmesan and chopped parsley if desired.
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