I've taken the eggs and chicken out of the breakfast nook and put them into one of my favorite supper meals. It's definitely one of those comfort foods and uses what you would likely have on hand most of the time. Feel free to add your favorite vegetables, cheese and seasoning choices.
SERVES 1 hungry person
1 cup Ground Chicken (or other poultry or red meat)
2 Cup grated potato (or grated frozen hashbrowns)
1 Cup Heavy Cream
2 Cups Grated Cheese (I used Colby)
3 mini mixed color sweet peppers (chopped)
1/2 medium Tomato (chopped)
1/2 small onion (chopped)
3-4 Eggs
1 tsp. Poultry Seasoning
Pinch of salt and pepper (or to taste)
Sour Cream (for topping)
6" Cast Iron Skillet
Break up the ground meat in small pieces into a 6 inch cast iron skillet. Sear the meat and drain off any fat. Dice up sweet peppers, onions or other vegetables of choice. Whisk the eggs until well mixed, add the grated potato and mix to incorporate. Layer cheese, vegetables and hashbrown mixture. Top with a little more cheese. Bake at 350 degrees for 30-35 minutes or until lightly browned, fully set and cooked through. Remove from the oven and top with more cheese, a dollop of sour cream, cream cheese (or plain yogurt). Serve with toasted onion bagels or choice of toasted bread.
NOTE: This can easily be made as a meal for two or more. Increase the ingredients and use a 12" cast iron skillet. Hot Peppers, Colby Jack, Monterey Jack and some hot sauce are easy ways to change this to a Southwestern Version.
For Small Cast Iron skillet, please refer to our link below:
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