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Country-Style Scrambled Eggs

 Country-Style Scrambled Eggs
Bacon, green pepper and spuds spruce up ordinary scrambled eggs.—Joyce Platfoot, Wapakoneta, Ohio
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8 bacon strips, diced
  • 2 cups diced red potatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 8 eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels to drain. Cook and stir
  • potatoes in drippings over medium heat for 12 minutes or until
  • tender. Add onion and green pepper. Cook and stir for 3-4 minutes or
  • until crisp-tender; drain. Stir in the reserved bacon.
  • In a large bowl, whisk the eggs, milk, salt and pepper; add to
  • skillet. Cook and stir until eggs are completely set. Sprinkle with
  • cheese and let stand until melted.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 577 calories, 45 g fat (19 g saturated fat), 487 mg cholesterol, 1,230 mg sodium,

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Country-Style Scrambled Eggs (continued)

Nutritional Facts: 18 g carbohydrate, 2 g fiber, 25 g protein.