Meat Lovers Breakfast Skillet 👇 Recipe: Servings: 4 People Prep: 30 minutes Cook: 1 hour Steak: 1 Bone-in Ribeye ½ tbsp Kosher Salt ½ tbsp Black Pepper ½ tbsp Garlic Powder Lagavulin Whisky, for serving Skillet: 4-5 Fresh Eggs 3 Large Russet Potatoes, diced 3-4 Andouille Sausages 5-6 Bacon Strips ½ tbsp Kosher Salt ½ tbsp Black Pepper ½ tbsp Garlic Powder Chopped Chives for garnish Bacon Wrapped Shrimp: 5-6 Bacon Strips 5-6 Massive Shrimp, peeled & deveined 2 tbsp Seafood Seasoning Instructions: Season your steak with salt, pepper and garlic all over. Set to the side till ready to cook. Next, season your shrimp and wrap with bacon. Secure with toothpicks and set to the side till ready to cook. Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire. Add your bacon and sausage to cook in the skillet making sure to flip them every 45-60 seconds. When the bacon is crispy and the sausage is 165F internal (about 6-8 minutes), pull off and keep warm. Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm. Next, add your steak to the skillet (or to a grill) to cook until 120F internal (about 5-6 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes. Finally, add your bacon wrapped shrimp. Cook for 5-7 minutes the bacon is crispy and the shrimp is no longer translucent. Pull off and keep warm. When everything is done, add your potatoes back to the skillet. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving. Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped chives and some Lagavulin Whisky. Enjoy! - @overthefirecooking