Instructions:
Step 1: In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving a bit of the bacon fat in the skillet.
Step 2: Add diced potatoes to the skillet. If needed, add a bit of olive oil. Season with garlic powder, salt, and pepper.
Step 3: Cook potatoes, stirring occasionally, until golden brown and tender, about 10-12 minutes. Add onions halfway through if using.
Step 4: In a bowl, whisk eggs with milk, salt, and pepper. Scramble in a separate pan until just set.
Step 5: Return cooked bacon and scrambled eggs to the skillet with the potatoes.
Step 6: Sprinkle shredded cheddar cheese over the top and stir gently until melted.
Step 7: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture or microwave for a quick option.
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