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Country-Style Scrambled Eggs

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


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


  • In a 9-in. cast-iron or other ovenproof 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 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; stir it in or let stand until melted.
Nutrition Facts
1 each: 577 calories, 45g fat (19g saturated fat), 487mg cholesterol, 1230mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 25g protein.

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Average Rating:
  • mumsay
    Jan 11, 2021

    This was outstandingly delicious! I only used 6 eggs and it was good, but i will follow the recipe next time and use 8 eggs because I want to see how it tastes when it's heavier on the eggs. Thinking of trying this as a breakfast burrito!

  • Elsie
    Feb 28, 2020

    Just a question. Why would your pan need to be oven proof if you never even stick it in the oven?

  • simmore
    Dec 16, 2019

    This was absolutely delicious. In order to save time I used hash browns instead of dicing my own red potatoes, and based on our preferences I used a red bell pepper instead of green, and both my husband and myself thought that it was an awesome breakfast! I did wonder however why the recipe specifically called for an ovenproof skillet when it is cooked entirely on the stove.

  • Mike
    Dec 25, 2018

    I really liked this, esp since I can serve the eggs runny. It's good with fried potato chunks in it, or served with Leek

  • 961leader
    Jan 22, 2018

    Halves easily for two but husband said he could have eaten more. LOVED the medley of flavors- so easy to make, looks were just as good as taste. Plan to share this recipe with family AND make it again. Thanks for sharing Joyce!

  • Sue Zappa
    Jan 18, 2018

    This recipe is the way my dad made scrambled eggs for us on Saturday mornings after we came in from fishing! As a few other reviewers said, he'd salt & pepper the potatoes as they cooked in the bacon grease. Oh, how I miss this breakfast! I make it for my family, but somehow, it doesn't taste as good as my dad's. There's no substitute ingredient for a dad's love!

  • queenkookie
    Jan 18, 2018

    Scramble egg casserole

  • pv48sd
    May 1, 2011

    Its very good but I used baked potatoes & it made it even tastier & quicker to fix. :)

  • bvbdutt
    Nov 27, 2010

    I will make this again but would salt and pepper the potatoes as they are cooking and add some garlic in with the onion.

  • angelasandoval
    Sep 5, 2010

    No comment left