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Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
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Reserve 1 tablespoon of the bacon drippings and discard the rest
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Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
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Add mushrooms and cook about another 2 minutes
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Stir potatoes and mushrooms
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Add kale and rainbow chard
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Stir and cook until greens are mostly wilted, 3-4 minutes
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While greens are wilting, whisk eggs together in a bowl
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Add 1 cup of the cheddar to the eggs and whisk to combine
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Stir the vegetables to be sure they are evenly distributed
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Pour eggs over the vegetables, add bacon and sausage, stir to combine
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Layer jalapeno (if using) over the top
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Cook 7-9 minutes or until sides are set
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Turn on oven broiler
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Sprinkle remaining 1/4 cup cheddar cheese over the top
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Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
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Remove from oven and let sit for 3-4 minutes
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Cut and serve