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Cheesy Bacon Egg & Potato Breakfast Bowl

Bowl filled with a full breakfast of bacon, eggs, potato hash, salsa, and melted KRAFT Chedasharp cheese.
15 min
prep time
40 min
total time


20 slice OSCAR MAYER Bacon
5 tbsp. Vegetable oil
12.5 cup Potatoes, peeled and diced 1/2 in.
20 each Extra large eggs
2/3 cup Milk
2/3 cup Green onion, sliced 1/8 in.
1.25 cup Salsa


Preparation Steps
  • Cook
    Bacon using preferred method until crisp. Crumble bacon and reserve drippings for later use.
  • Heat
    1-1/2 tsp oil in a separate medium skillet on medium heat. Add 1-1/4 cups of the diced potatoes and cook for 8-10 minutes until browned and cooked through. Season to taste with salt and pepper and keep warm.
  • Heat
    1 Tbsp of the bacon drippings in a skillet over medium heat. Beat 2 eggs together with 1 Tbsp. milk and ¼ tsp. TAPATIO hot sauce. Add ¼ cup of crumbled bacon and 1 Tbsp. green onions. Pour mixture into the skillet and cook until the eggs are scrambled.
  • Spoon
    The potatoes into a serving bowl. Top with 3 Tbsp. KRAFT Chedasharp cheese, the egg mixture, 2 Tbsp. salsa and 1 Tbsp. of green onion.