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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 10
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon coarsely ground black pepper
- 2 medium onions, diced
- 2 green bell peppers, diced
- 1 pound bacon, cut into 1/2-inch pieces
- 14 eggs
- 1 (26 ounce) package shredded hash brown potatoes
- 1 (12 ounce) package shredded cheddar cheese
- Carbohydrate 18.4
- Cholesterol 281
- Fat 28.1
- Protein 23.8
- Sodium 1241
- Calories 381 calories;
Heat a large, heavy-bottomed stainless steel pot over medium heat. Cook bacon until dark brown and crispy, about 8 minutes. Add onions and bell peppers and cook until just starting to soften, about 5 minutes. Crack eggs into the pot; stir to break the yolks and mix eggs evenly. Heat until mostly set but still creamy, about 5 minutes. Add potatoes; toss until evenly distributed. Cook, stirring frequently and scraping the bottom, until potatoes are tender yet firm to the bite, 5 to 7 minutes. Season with salt, pepper, and garlic powder. Remove from heat and add Cheddar cheese; mix until melted.
