Ingredients

• 7 large eggs
• 0.25 cups heavy cream
• 1 teaspoon smoked paprika
• salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 0.5 cups chopped onion
• 1.5 cups chopped fresh broccoli
• 1 cup frozen diced hash brown potatoes , thawed
• 1 cup shredded Cheddar cheese
• 4 slices bacon , cooked and crumbled

Instructions

1. 1 Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving