Farmer's Skillet Breakfast
- 5 strips bacon, chopped
- 2 tablespoons finely chopped onion
- 3 medium cooked potatoes, cubed
- 6 eggs, beaten
- 1/2 cup shredded mild Cheddar cheese
- salt and pepper to taste
In a heavy skillet, cook bacon until crisp; remove to paper towels to drain. In drippings, cook onion and potatoes until browned, about 5 minutes.
Pour beaten eggs into the skillet. Cook, stirring gently, until eggs are set and cooked. Season with salt and pepper; sprinkle with the bacon and shredded cheese. Let stand a minute or two, just until cheese melts. Serves 4.