BREAKFAST BOMBS RECIPE BY TASTY

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Breakfast Bombs Recipe by Tasty image

Here's what you need: bacon, garlic, large eggs, scallions, salt, pepper, yellow potatoes, all-purpose flour, shredded cheddar cheese, egg, fresh parsley, ketchup

Provided by Katie Aubin

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

4 slices bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
¼ cup scallions, chopped
salt, to taste
pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour
1 cup shredded cheddar cheese, divided
1 egg, beaten
fresh parsley, chopped, for garnish
ketchup, for serving

Steps:

  • In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
  • In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
  • Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
  • Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
  • Line a 4-inch (10 cm) diameter bowl with plastic wrap.
  • Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
  • Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
  • Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
  • Chill the potato balls for 20 minutes.
  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
  • Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
  • Sprinkle with parsley and serve with ketchup on the side.
  • Enjoy!

Nutrition Facts : Calories 418 calories, Carbohydrate 42 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, Sugar 1 gram

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