- This topic has 1 reply, 2 voices, and was last updated May 26, 2016 at 10:54 pm by .
- January 17, 2016 at 10:12 pm #368622
This is a wee bit different from my other recipe, hence the name…
Country Breakfast Skillet II
6 slices bacon, cut in 2-in pieces
1/4 cup chopped green bell pepper
2 tbs finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper, to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tbs of bacon drippings.
Heat the drippings remaining in the pan until sizzling. Add the bell pepper, onion and potatoes. Cook, stirring gently, until the potato cubes are browned.
Sprinkle on the shredded cheese and stir until melted.
Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper.
Sprinkle crumbled bacon over the eggs and serve hot. Serves 4 to 6.
- May 26, 2016 at 2:18 am #463169
Sounds yummy!! I will have to double the recipe, but that works for me!
- May 26, 2016 at 10:54 pm #463173
lmitchell…double or triple the recipe to suit your needs if your skillet is large enough It has been my experience, when DD was young, that a bunch of her friends showed up early on the weekends and I would invite them to eat with us…meaning that sometimes I had to keep adding to the ingredients! LOL! Good thing that I always kept my refrigerator stocked;-D
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