![](https://cdn.statically.io/img/www.allrecipes.com/thmb/mNLDorMxg4hzYnn5hRWfRrUGR70=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8600461-d95612ba846d457d9c2988dcc19a47ef.jpg)
Ingredients
-
7 large eggs
-
¼ cup heavy cream
-
1 teaspoon smoked paprika
-
salt and freshly ground black pepper to taste
-
2 tablespoons unsalted butter
-
½ cup chopped onion
-
1 ½ cups chopped fresh broccoli
-
1 cup frozen diced hash brown potatoes, thawed
-
1 cup shredded Cheddar cheese
-
4 slices bacon, cooked and crumbled
Directions
-
Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
-
Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
-
Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
-
Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
-
Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
-
Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Cook's Note:
I used fresh broccoli since I had it on hand, but thawed frozen chopped broccoli will work, too. Just be sure to pat it dry.
Nutrition Facts (per serving)
179 | Calories |
15g | Fat |
6g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 179 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 43% |
Cholesterol 43mg | 14% |
Sodium 261mg | 11% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 8g | 15% |
Vitamin C 18mg | 20% |
Calcium 143mg | 11% |
Iron 1mg | 3% |
Potassium 222mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.