After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
2 tablespoons vegetable oil
2½ cups medium-diced Yukon Gold potatoes
¼ cup medium-diced red onion
¼ cup medium-diced yellow bell pepper
Kosher salt for seasoning
Cracked black pepper
8 ounces ground breakfast sausage
1 cup cooked and crumbled bacon
¼ cup diced ham
6 large eggs
⅓ cup shredded mild cheddar cheese
⅓ cup shredded sharp cheddar cheese
⅓ cup shredded Monterey Jack cheese
Sliced scallions, for garnish
Preheat the oven to 350 degrees F.
Heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes, onion, and bell pepper and season with salt and pepper as desired. Sauté the vegetables until soft, about 10 minutes.
Add the breakfast sausage and break it up with a wooden spoon to distribute it throughout the pan. Cook until the sausage is golden brown, about 4–5 minutes.
Add the crumbled bacon and diced ham, stir well, and sauté for about 5 more minutes.
With the back of your spoon, create 6 small indentations throughout the sautéed meat and vegetable mixture—each should be just big enough to hold an egg. Crack an egg into each indentation. Season with salt and pepper as desired.
Sprinkle the cheeses over the entire skillet. Pop in the oven for about 15 minutes or until the egg whites are cooked, the yolks are runny, and the cheese is melted.
Garnish with scallions and serve.