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Country Brunch Skillet

 Country Brunch Skillet
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.
6 ServingsPrep: 10 min. Cook: 25 min.

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 Eggland's Best Eggs
  • 1/2 cup shredded cheddar cheese

Directions

  • 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.
  • 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.
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.