01
December
2011
|
06:39 PM
America/New_York

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.

Select pages where this recipe appears: Main Dishes