A hearty skillet breakfast brimming with seasoned potatoes, eggs, bits of bacon and a touch of cheese that is perfect for home or camping. 
This is a wee bit different from my other recipe, hence the name…Country Breakfast Skillet II
You’ll Need:
6 slices bacon, cut into 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
4-6 eggs
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.
Make several small wells, crack an egg into each well, season with salt and pepper, cook until the eggs are set.
Sprinkle crumbled bacon over the eggs and serve hot. Serves 4 to 6.
If you’d like you can spice it up a bit by adding 1 tsp of cayenne or chipotle powder to the the potatoes, onions and peppers as they saute.
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Sounds yummy!! I will have to double the recipe, but that works for me!
lmitchell…double or triple the recipe to suit your needs if your skillet is large enough…giggle… 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