1. Prepare the Potatoes

Heat a large skillet over medium heat and add the olive oil or coconut oil. Add the sliced russet potatoes and diced onion. Season with garlic, onion powder, salt, and black pepper.

Sauté for 15–20 minutes, stirring occasionally, until the potatoes are tender and lightly golden.

2. Cook the Bacon

While the potatoes cook, prepare the bacon in a separate pan until crispy. Remove from heat, drain excess grease, and chop into small pieces. Set aside.

3. Add the Eggs

In a large bowl, whisk together the eggs and milk until fully combined.

Once the potatoes are soft, reduce the skillet heat to low and evenly pour the scrambled eggs over the potatoes.

Cover the skillet with a lid and cook on low heat for 8–12 minutes, or until the eggs are mostly set.

Optional Faster Method

For quicker cooking, place the uncovered skillet under the broiler for 3–4 minutes until the eggs are fully cooked. Gently poke the center with a knife or toothpick to ensure the eggs are set.

4. Add Cheese & Finish

Remove the skillet from heat and sprinkle the shredded Colby cheese evenly over the top.

Allow the cheese to melt naturally or place under the broiler for 1–2 minutes for a golden melted finish.

Top with chopped bacon and green onions.

Serving Suggestions

Serve warm with:

• Fresh avocado
• Sandy V’s green salsa
• Warm flour tortillas