Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 pound bacon, diced (225g)
  • 1/2 pound breakfast sausage, removed from casings (225g)
  • 1 medium yellow onion, diced (approx. 150g)
  • 1 red bell pepper, diced (approx. 150g)
  • 1 green bell pepper, diced (approx. 150g)
  • 1 pound Yukon Gold potatoes, peeled and diced (450g)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and black pepper to taste
  • 6 large eggs
  • 1/4 cup milk (60 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 cups shredded cheddar cheese (approx. 200g)
  • Optional: chopped fresh chives or green onions for garnish

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5).
  2. Heat olive oil in the skillet over medium heat. Add bacon and cook until crispy. Remove bacon and set aside, leaving bacon fat in the skillet. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside.
  3. Add onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
  4. Add diced potatoes to the skillet with the onions and peppers. Season with smoked paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. They should be just starting to brown.
  5. Return bacon and sausage to the skillet. Distribute evenly.
  6. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  7. Pour the egg mixture over the skillet. Sprinkle with shredded cheddar cheese.
  8. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly. Check for doneness. The eggs should no longer be jiggly.
  9. Remove from oven, let cool slightly, garnish with chives or green onions (if using), and serve hot.