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Breakfast is the most important meal of the day, right? But it seems like the older a person gets, the harder it is to eat breakfast regularly, much less a healthy breakfast! In fact, most people only have time to gulp down a cup of coffee before they dash off to get through the day. But, that doesn’t change the fact that breakfast is very important. And, if you want to eat a proper breakfast in the morning, I think theCast iron BAKING recipesare suitable for you. Not only you can save a lot time to do other things, also you can gaindelicious food from your kitchen! Plus, you can’t go wrong with a warm and delicious mealmade shredded potatoes, peas, zucchini, bacon, smoked cheeseand eggs!The recipe will tell you how to prepare everything in a simple way. You just need 15 minutes to make preparations and I think you will like this dish.Here are the steps about how to prepare and make this make-ahead vegetable and egg bake skillet recipe.

 

VEGETABLE AND BACON EGG BAKE SKILLET 

INGREDIENTS:

4 eggs

4-6 bacon strips (cooked and roughly chopped)

1 1/2 cups shredded potatoes (rinsed and well drained)

1 (12 ounce) can evaporated milk

1 cup zucchini (diced or finely sliced)

3/4 cup peas (fresh or frozen)

3/4 cup finely sliced or shredded carrots (preferable a mix or orange, white and purple carrots)

1/4 cup chopped green onions

2 garlic cloves (minced)

3/4 cup shredded smoked cheddar cheese

1 teaspoon chopped fresh thyme

Salt and pepper

DIRECTIONS:

    1. Grease a 10"cast iron skilletwith butter.
    2. In a mixing bowl, combine the potatoes, peas, carrots, zucchini, green onions, garlic, bacon and 1/2 cup shredded cheese.
    3. Arrange the mixture in the prepared skillet.
    4. Beat the eggs with the evaporated milk, pepper, and salt in a medium bowl. Stir in the remaining cheese. Pour this egg mixture over the potato mixture.Cover and refrigerate overnight or bake immediately.
    5. Heat the oven to 350℉.Bake for 50 minutes in the preheated ovenor until the top is golden brown and a knife inserted in the center comes out clean.
    6. Remove from the oven. Let it cool for 5 minutes before serving.

     

DID YOU MAKE THIS RECIPE?

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If you don’t like the shredding potatoes, you can use frozen shredded hash browns. But it’s worth the time and effortyou put into shredding your own potatoes. This is a breakfast vegetable and bacon egg bake cast iron skillet recipe that my families favourite.This recipe includes all the breakfast favorites: Cheese, Potatoes, Eggs, Bacon. Plus, it has some delicious veggies that will make you feel less guilty about how amazing it tastes. What’s great about this recipe is that you can make it the night before, when you have more time, you can refrigerate it overnight. Also you have to cook the bacon in advance. Maybe you have some leftover from these rosemary, potato and bacon biscuits. This one pan food is easy, healthy and tasty, you need notice that when you use orange carrots, carrots need a little more time to cook, so slice them very thinly in order to make the flavor tasty. When serve with a cup of orange juice or coffee, it must be the best and perfect breakfast which can totally wake you up! And you’ll feel the difference throughout your day, since you’re more energized.

Next time, I would like to introduce another simple but tasty Cast iron skillet recipe. It is PERFECT Skillet Roasted Red Pepper DIP with Parmesan Garlic Rolls. This one pan food is the perfect one dish appetizer with carbs! This is not the prettiest roll but it is very easy and has good flavor.I’ve made it regularly because it’s such a great recipe, whenever I come across a new idea for rolls, I always use my tried and favorite. I think no one can resist this fresh and chewy dish once they taste one spoon. So hope you will like my next recipe!