Tuesday, April 14, 2015

All-In-One Skillet Breakfast

This breakfast is not only super-filling, but it is an entire breakfast all in one skillet!  Easy to make for a Sunday brunch, or even a weeknight meal.

8 bacon strips, finely diced
1 medium white onion, diced
900g bag of frozen, diced hashbrown potatoes
8 eggs,
Salt and black pepper
1 cup shredded cheese
  • In a large skillet (preferrably one with deeper sides to it), saute the bacon and onion over medium heat until the bacon is crisp.  Drain the pan reserving 1/4 cup drippings.
  • Stir in the hashbrowns.  Saute uncovered, over medium heat for 10 minute; stirring constantly to ensure the potatoes are golden brown.  Make 8 indentations in the potato mixture and crack an egg into each well.  Sprinkle with salt and black pepper.
  • Cook, uncovered on medium low for 10 minutes, or until egg whites are set.  Sprinkle with cheese and let stand until cheese is melted.
  • Serve and ENJOY!

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