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Category: Peppers, Eggs

 Ingredients List

  • 1 tablespoon canola oil
  • 1 large red bell pepper (7oz), diced
  • 2 cups roasted potatoes (homemade or store bought), cubed
  • 2 cups argula
  • 8 pieces bacon, broken into 1-2 inch pieces
  • salt and pepper to taste
  • 8 large eggs, whisked and combined
  • 1/2 cup parmesan romano
  • 1 cup mozzarella (or any cheese you prefer


1. Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.

2. In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge.

3. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds

4. Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through.


(1) Make sure you use a high quality non-stick pan that is also oven proof. If your non-stick pan is not so "non-stick" lightly cover pan with a non-stick spray like PAM, making sure to cover the side walls. (2) Of course you don't have to waffle this. It's delicious and great as a stand

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