Cast Iron Southwest Skillet Breakfast

• 1/2 onion, sliced
• 1 poblano pepper, cleaned and diced
• 1 potato in large cubes
• 6 strips of bacon, quartered
• 8 eggs
• 1 cup shredded Monterey Jack cheese
• 1 kosher salt
• 1 crushed black pepper
• 3 tbsp half and half

1. Preheat the oven to 400F.
2. Place a seasoned cast iron skillet on the middle rack to heat.
3. I like to season with bacon grease.
4. Thoroughly beat the half and half with the eggs in a bowl.
5. Bring a small pot of water to boil.
6. Add potato chunks, which should be about an inch cubed.
7. Boil for 5-10 minutes.
8. They should not be fully cooked when you drain them.
9. Remove the skillet from the oven and place it on the stovetop on low heat.
10. Add the potatoes and the bacon.
11. Stir and unstick frequently.
12. Add some kosher salt and crack in some pepper.
13. Allow the potatoes to brown and crispen.
14. This should take about 5 minutes.
15. Throw in the sliced onion and poblano peppers.
16. Stir for about 5 more minutes.
17. Remove the skillet from heat entirely.
18. Add the egg mixture and stir continuously, mixing the cooking egg with the vegetables.
19. When the egg is halfway cooked, add more salt and pepper, stir it in quickly.
20. Quickly sprinkle the cheese over the top, and return to the oven for maybe 1 minute until the cheese is melted.
21. Remove from the oven and serve.

onion, pepper, cubes, bacon, eggs, shredded monterey jack cheese, kosher salt, black pepper

Taken from cookpad.com/us/recipes/347494-cast-iron-southwest-skillet-breakfast (may not work)