Ingredients
10 large eggs1/4 cup minced fresh parsley3 tablespoons 2% milk1/4 teaspoon salt1/8 teaspoon pepper8 bacon strips, chopped2 medium potatoes, peeled and thinly sliced2 green onions, finely chopped4 fresh sage leaves, thinly sliced1 cup shredded pepper jack cheese2 plum tomatoes, sliced
Preparation
Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.
Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
