Kid’s Bacon & Eggs (12 And Under) Recipe

Cook bacon

Heat a large nonstick skillet over medium heat. Add the bacon strips in a single layer (trim if needed). Cook 3–4 minutes per side, flipping with tongs, until golden and crisp but still slightly pliable for a kid’s portion. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard any excess.

Scramble eggs

In a small bowl, whisk together the eggs, milk, 1/4 tsp salt, and 1/8 tsp black pepper until combined and slightly frothy. Reduce skillet heat to low–medium and add 1 tablespoon unsalted butter. When butter melts and foams, pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue folding until just set but still soft, about 1–2 minutes total. Remove from heat immediately to avoid overcooking. Taste and adjust seasoning with remaining salt and pepper if needed.

While bacon cooks (or in a separate skillet if preferred), prepare the potatoes: place diced potato pieces in a medium bowl and rinse under cold water until water runs clear to remove excess starch; drain and pat dry with a towel.

Heat a separate large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When oil is shimmering, add the diced potatoes in an even layer. Let them cook undisturbed 3–4 minutes to develop a golden crust, then stir or flip to brown other sides — total 8–10 minutes until potatoes are tender when pierced with a fork.

When potatoes are about halfway done (after initial browning), add the chopped onion and diced green pepper to the skillet. Continue to cook, stirring occasionally, until the vegetables are soft and potatoes are cooked through, about 4–6 more minutes.

Season the potatoes and vegetables with 1/4 tsp paprika, 1/8 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and cook 1 minute more to toast the spices. Remove from heat and sprinkle chopped parsley on top if using.

Arrange the scrambled eggs (2 eggs) and 3 bacon strips on a child-sized plate. Add about 3/4 cup of the breakfast potatoes (or a portion appropriate for the child's appetite) alongside. Serve immediately with ketchup on the side for dipping.

Estimated serving temperature: serve hot. Leftovers: refrigerate potatoes and bacon separately in airtight containers up to 3 days; reheat gently before serving.