Loaded Breakfast Scramble

Dice the yellow onion and red bell pepper.

Dice the Yukon Gold potatoes into small, even-sized pieces.

In a pot with a steamer basket, steam the diced potatoes for about 7 minutes until fork-tender.

While the potatoes steam, cook the diced bacon in a large skillet over medium heat until crispy.

Remove the cooked bacon with a slotted spoon and set aside on a paper towel. Pour out most of the bacon grease, leaving about a tablespoon in the skillet.

Add the steamed potatoes to the skillet and cook for a few minutes to get some color.

Add the diced onion and bell pepper to the potatoes and sauté until softened.

Season the potato and vegetable mixture with the all-purpose seasoning, Creole seasoning, and smoked paprika. Stir well to combine.

Push the potato mixture to one side of the skillet. On the empty side, melt the unsalted butter.

Add the fresh spinach to the melted butter, followed by the whisked eggs seasoned with black pepper.

Gently scramble the eggs until they are just cooked through.

Combine the scrambled eggs with the potato and vegetable mixture in the skillet.

Turn the heat to low and top the scramble with shredded cheddar cheese and the reserved crispy bacon.

Cover the skillet for a few minutes to allow the cheese to melt completely.

Serve hot and enjoy.