Loaded Breakfast Skillet Tasty and Hearty Start

Ingredients

• 4 large eggs
• 2 medium potatoes, diced
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced
• 0.5 cup onion, diced
• 1 cup cooked sausage or bacon, chopped
• 0.5 cup shredded cheddar cheese
• 0.25 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• to taste salt and pepper

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and season with salt, pepper, and paprika. Sauté for about 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
2. Once the potatoes are cooked, add the diced onion and bell peppers to the skillet. Continue to cook for about 5 minutes until the onions are translucent and the peppers are softened. Mix in the cherry tomatoes and let them cook for an additional 2-3 minutes.
3. Stir in the chopped cooked sausage or bacon. Make sure to combine everything evenly in the skillet.
4. Create four small wells in the mixture. Crack an egg into each well. If you prefer your eggs scrambled, you can whisk them separately and pour over the skillet once the base is evenly coated.
5. Cover the skillet with a lid and let it cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness. You can cook longer if you like runny yolks.
6. Sprinkle the shredded cheddar cheese on top, cover again, and cook for an additional 1-2 minutes until the cheese is melted.
7. Remove from heat and sprinkle the fresh parsley on top before serving.