8-10 slices of turkey bacon, chopped into bite sized pieces
½ cup shredded cheddar cheese
1 green onion, chopped
6 fresh basil leaves, chopped
1 avocado, sliced
You can cook your eggs for as long as you would like, depending on how runny you like the yolk. You can also substitute the turkey bacon for turkey sausage!
Chop potatoes into small bite sized square pieces. Toss them with 3 Tbsp. of olive oil, paprika, garlic powder, salt and pepper and set aside.
Chop onion, red pepper and zucchini, set aside in another bowl.
Heat a large cast iron pan on medium-high heat, add in the remaining 3 Tbsp. of olive oil. Once the pan is hot, add the potatoes. Stir the potatoes every 5-8 minutes ensuring that they don’t brown too quickly. You want the potatoes to be tender and get golden brown on each side. Total cooking time is 15-20 minutes.
While the potatoes are cooking, preheat the oven to 425 degrees.
Once the potatoes are tender and golden, add in your bowl of chopped veggies. Turn the pan down to low-medium heat. Season with salt and pepper to taste. Cook the veggies for 6 minutes until they are partially cooked.
Add your turkey bacon to the pan and cook for 10 min, stirring every 3 minutes.
After the oven has preheated, put the pan in the oven to crisp up the turkey bacon for 5 minutes.
Remove the pan from the oven and make four shallow holes for your eggs to sit in.
Crack four eggs into the pan and return the pan back into the oven for 6 minutes until the eggs are almost cooked.
Add the cheddar cheese and pop the pan back into the oven for 5 minutes.
Once the eggs are fully cooked and the cheese is melted, remove from the oven.
Slice your avocado, chop your basil and green onion and add to the top of your skillet and enjoy!
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