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Ingredients
| russet potatoes: 3 whole potatoes (peeled) |
| bacon: 6 oz (chopped) |
| onions (chopped): 1/2 cup |
| green bell pepper (chopped): 1/2 cup |
| garlic (minced): 1 tsp (chopped) |
| red tomatoes (chopped): 1 cup |
| salt (to taste) |
| black pepper (to taste) |
| cheddar cheese: 6 oz (shredded) |
| eggs: 8 |
Hearty One Pan Breakfast
Credit: AllRecipes
User rating:
"Great for when you have a crowd for breakfast. Very hardy and filling, big boys and little boys just love it! I usually do all the prep work the night before so very little effort is needed in the morning. We like to serve it with hot French bread."
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Prep Time
30 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
Directions
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
- Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.