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Country Brunch Skillet Recipe
Country Brunch Skillet Recipe photo by Taste of Home

Country Brunch Skillet Recipe

Publisher Photo
Frozen hash browns and packaged shredded cheese shave minutes off preparation of this skillet breakfast from Elvira Brunnquell of Port Washington, Wisconsin. "It's an appealing meal-in-one that you can do in about 30 minutes," she notes.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 6 bacon strips
  • 6 cups frozen cubed hash brown potatoes
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 eggs
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 304 calories, 21 g fat (8 g saturated fat), 238 mg cholesterol, 689 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.

Directions

  1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.
  2. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. Yield: 6 servings.
Originally published as Country Brunch Skillet in Quick Cooking May/June 1998, p17

Nutritional Facts

1 serving (1 cup) equals 304 calories, 21 g fat (8 g saturated fat), 238 mg cholesterol, 689 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.

Reviews for Country Brunch Skillet

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 2, 2012

"I like making this on Saturday mornings (occasionally) for my family. It gives my mom a break from making food, and my family loves it. Great recipe!!

When I made this, I cut up breakfast sausage and made scrambled eggs in a frying pan and mixed it in with the cheese at the end. Then I at least knew that the eggs were completely cooked."

MY REVIEW
Reviewed Mar. 22, 2012

"When making this we switch the cheddar for brie cheese, which we add just before the eggs. This is a go to reciepe for us. Just love it"

MY REVIEW
Reviewed Sep. 1, 2011

"I thought this was alright. It was nice to only have one dirty pan though, and you do not have to worry about flipping the eggs. I added some red pepper flakes to spice it up!"

MY REVIEW
Reviewed Feb. 15, 2011

"Yummy, yummy, yummy! Frozen O'brien potatoes are the way to go, then you don't need to chop onions & peppers. Family loves this!"

MY REVIEW
Reviewed Nov. 13, 2010

"This recipe was very delicious! Instead of using only cheddar, I used a mozza, parma, cheddar blend....and it was very tasty! Thinking of adding red pepper next time! And the best thing of all....there was only one skillet to clean!"

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