Instructions

1. Preheat oven to 400F, rack in the middle. In a well-seasoned COLD 10” cast iron pan add the bacon and put the heat to medium-low. Cook the bacon until crispy on both sides. Remove from the pan and place on a paper-towel lined plate. Remove all but 2 tablespoon of the bacon grease.
2. Add 1 tablespoon of butter to the pan turning the heat to medium and add in the shallots, peppers, mushrooms and 1/2 teaspoon of salt. Sauté for 5-7 minutes or until the shallots & peppers have softened and the mushrooms have removed all of their liquid. Remove from the pan and set aside.
3. Add in the potato tots and cook for 5-10 minutes or until they are soft and start to break down into smaller pieces. Just crisp these use slightly. Remove from the pan. In a separate bowl whisk together the eggs, half-and-half, 1/2 cup of cheese, remaining salt, pepper and paprika.
4. Increase the heat to medium-high. Add in the remaining butter and coat all sides. Next, add in the potatoes, crispy bacon and rest of the veggies to the pan. Pour in the egg mixture. Tilt the pan around to make sure the egg mixture covers all of the veggies.
5. Cook for one-two minutes or until you see the edges of the eggs start to set – do NOT stir.
6. Top with the remaining cheese and put the pan into the oven baking for 8-12 minutes. Do not overbake. Start with 8 minutes and check – just cut a small slit in the center of the egg mixture. If the eggs are still runny and pool to where the slit is, bake a few minutes more. Keep checking every few minutes til done.
7. Once done, remove from the oven and allow to cool in the pan for 5-8 minutes. Slice and serve.
8. Store leftovers (though let’s be real, you won’t have any) covered and in the fridge.