Meat Lover's Skillet

Ingredients

• 1 lb Wright Brand Naturally Smoked Hickory Bacon, cut into 1-inch pieces + more whole bacon strips to serve.
  
• 6 oz ham, diced
  
• 6 oz cured chorizo, diced
  
• 1 cup yellow onion, diced
  
• 1 cup bell pepper, diced (I used red and green)
  
• 2 green onions, sliced
  
• 8 large eggs
  
• 1 cup milk (I used 2% milk)
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 2 cups shredded cheddar cheese
  
• 2 cups frozen hash brown, unthawed
  

INSTRUCTIONS

 

• Heat the oven to 400°F.
  
• In a large skillet cook the bacon on medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
  
• In the same skillet add the ham and chorizo and cook for 3 - 4 minutes, or until lightly brown. Using a slotted spoon, transfer to a plate and reserve.
  
• Add the onion, bell peppers, and green onion to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft, about 4 minutes. Turn off the heat and let cool slightly.
  
• In a separate bowl, beat the eggs thoroughly and whisk in the milk. Add salt and black pepper. Stir in the cheese, frozen hash brown, the bacon, ham, chorizo and vegetables. Pour the mixture into the skillet. Cover skillet with foil.
  
• Bake 40 to 45 minutes or the eggs are cooked through and set. Uncover and cook for 3- 5 minutes until lightly golden.
  
• Serve immediately with more whole bacon