Heartland Breakfast Bowl - Daily's Meats

Ingredients

• 24 oz Daily’s® Original Extra Thick Cut Bacon, diced
• 3 Each Russet potato, cubed
• 1 Each Sweet onion, julienne (cut into strips)
• 3⁄4 tsp Garlic powder
• To Taste Kosher or sea salt
• To Taste Cracked black pepper
• 4 Tbsp. Extra virgin olive oil
• 12 Each Fresh eggs, x large
• 6 Tbsp Cold water
• 3⁄4 Cup Cheddar cheese, shredded
• 6 Each Whole grain rolls or bread
• 3 Tbsp Salted butter
• In a large skillet over medium high heat, cook bacon until starting to crisp (or to desired doneness). Remove from pan and reserve. (Remove grease.)
• In large bowl... toss potatoes, onions, garlic powder, olive oil and salt & pepper.
• Using the bacon skillet... toss in potato mixture. Cook until lightly browned.
• Add bacon back to the pan and cook for another 5 minutes or until potatoes are tender. Remove from pan; plate and cover to keep warm. (Remove all but 1 Tbsp. of grease from skillet.)
• In small bowl beat eggs and water.
• Over low heat add eggs and cook slowly. Stirring while cooking to scramble. When eggs are almost completely cooked, sprinkle with 1⁄2 of the cheese, turn off heat and cover.
• Toast rolls or bread, and butter.
• Divide eggs & potato mixture between 6 bowls. Garnish with cheese and additional bacon pieces.