24 oz Daily’s® Original Extra Thick Cut Bacon, diced
3 Each Russet potato, cubed
1 Each Sweet onion, julienne (cut into strips)
3⁄4 tsp Garlic powder
To Taste Kosher or sea salt
To Taste Cracked black pepper
4 Tbsp. Extra virgin olive oil
12 Each Fresh eggs, x large
6 Tbsp Cold water
3⁄4 Cup Cheddar cheese, shredded
6 Each Whole grain rolls or bread
3 Tbsp Salted butter
In a large skillet over medium high heat, cook bacon until starting to crisp (or to desired doneness). Remove from pan and reserve. (Remove grease.)
In large bowl... toss potatoes, onions, garlic powder, olive oil and salt & pepper.
Using the bacon skillet... toss in potato mixture. Cook until lightly browned.
Add bacon back to the pan and cook for another 5 minutes or until potatoes are tender. Remove from pan; plate and cover to keep warm. (Remove all but 1 Tbsp. of grease from skillet.)
In small bowl beat eggs and water.
Over low heat add eggs and cook slowly. Stirring while cooking to scramble. When eggs are almost completely cooked, sprinkle with 1⁄2 of the cheese, turn off heat and cover.
Toast rolls or bread, and butter.
Divide eggs & potato mixture between 6 bowls. Garnish with cheese and additional bacon pieces.