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Farmers Breakfast

 Farmers Breakfast
—Jeannette Westphal, Gettysburg, South Dakota
4-6 ServingsPrep/Total Time: 20 min.


  • 6 bacon strips, diced
  • 2 tablespoons diced onion
  • 3 medium potatoes, cooked and cubed
  • 6 eggs, beaten
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese


  • In a skillet, cook bacon until crisp. Remove to paper towel to drain.
  • In drippings, saute onion and potatoes until potatoes are browned,
  • about 5 minutes. Pour eggs into skillet; cook and stir gently until
  • eggs are set and cooked to desired doneness. Season with salt and
  • pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or
  • until cheese melts. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 319 calories, 21 g fat (8 g saturated fat), 238 mg cholesterol, 292 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.