Breakfast Potato Bowl

Ingredients:

• 4 medium russet potatoes
• 1/4 cup olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons whole milk
• 1/4 cup real bacon bits (I prefer Oscar Meyer)
• 1/2 cup shredded cheese (I prefer a taco blend, but you can use whatever you like)

Directions:

1. Peel and wash the potatoes. Cut into 1/2 inch chunks.
2. In a large skillet on medium high heat, add about half of the olive oil. Add in your cut potatoes. Cover the potatoes with the remaining olive oil. Sprinkle the paprika, garlic powder and salt over the potatoes. Mix seasonings well. Cover and cook for about 10 minutes until potatoes are soft and cooked through. Stir occasionally.
3. While your potatoes are cooking, crack your eggs into a small bowl. Add in the milk and salt and pepper to taste. Whisk until light.
4. Grease a medium skillet and add in the eggs over medium heat. Scrape the bottom of the skillet, scrambling the eggs until all are completely cooked and no longer runny at all. Add in the bacon bits and let cook for one minute.
5. Divide the potatoes into the bottom of your bowls. Layer in the eggs, then top with shredded cheese. I use a little less than a 1/4 cup for each bowl, but you can use more or less if you prefer. Mix in the cheese while the food is still good and hot so it melts. Enjoy warm.

*You can customize this to your liking, by adding different vegetables or substituting meats and cheese. I like to add in onions with my potatoes while they are frying. I also sometimes like to add in a little bell pepper, or maybe even some fresh diced jalapeños to the top. You could use sausage, or fry up some bacon and crumble it if you prefer. I also like to add hot sauce to the top sometimes. This recipe is very customizable.

Serves: 2-4