Bacon-and-Egg Sweet Potato Scramble
Ingredients
- 8 large eggs
- 1 Tbsp ghee (see Note)
- ½ tsp salt
- ½ tsp pepper
- 8 slices nitrite-free bacon
- 1 (10-oz) pkg frozen diced sweet potatoes
- 1 red bell pepper, finely chopped
- 1 green onion, chopped
Instructions
- Whisk together eggs, ghee, salt, and pepper.
- Cook bacon in a large skillet over medium-high heat until crisp; remove from skillet, reserving 2 Tbsp drippings. Crumble bacon.
- Add potatoes to drippings in skillet. Cook 5 to 6 minutes or until browned, stirring occasionally.
- Add bell pepper and onion; cook 2 to 3 minutes or until tender.
- Pour eggs into skillet. Cook 1 to 2 minutes, undisturbed, until eggs start to set around the edges.
- Using a spatula, gently push eggs towards center of skillet. Repeat motion every 30 seconds until eggs are cooked to desired doneness. Sprinkle with bacon.
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