I made this breakfast bake because I was craving fried potatoes for breakfast. I didn’t want to use a ton of oil and fry them. This led to creating an amazing, zesty potato bake. This recipe doesn’t take long and its very easy to make.
Dice 1 large russet potato (wash and leave skin on). Add diced potatoes to a gallon freezer bag. Drizzle on olive oil, mix and coat potatoes. Add in spices to the bag, mix and coat the potatoes once more.
Coat a small 9×11 casserole dish with non-stick cooking spray. Add in potatoes. Top potatoes with diced jalapeno peppers, and sliced onions. Drizzle about a tablespoon of extra-virgin olive oil over the top evenly. Place in oven and roast for 20 minutes. Remove and mix around ingredients. Bake for an additional 20 minutes.
In a large skillet, fry up 4 pieces of bacon. Dice bacon when cooled and set aside.
Remove potatoes from the oven. Lower the oven temperature to 350 degrees. Top with diced bacon and cheddar cheese. Bake for an additional 10 minutes.
Remove potatoes from the oven and top with avocado, dollops of 2% greek yogurt and chopped scallions. Serve while hot and enjoy!