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A Hearty Skillet Breakfast

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There is always room for a hearty breakfast. This one-skillet meal is both hearty and delicious. Toast up a few English muffins and the perfect meal is ready to serve. This is a great and easy weekend meal. It can also be a served as breakfast for dinner on a work/school night when time is precious.

A Hearty Skillet Breakfast

  • 3/4 pound bacon strips, finely chopped
  • 1 medium onion, chopped
  • 1 package (30 ounces) frown, shredded hash brown potatoes, thawed
  • 8 eggs or equivalent egg substitute
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup dripping in skillet.Stir in hash browns. Cook, uncovered, over medium heat for 10 minutes or until bottom is golden brown. Flip potatoes.
  2. Using the back of a spoon, make 8 wells, evenly spaced, in potato mixture.
  3. Break one egg into each well. Sprinkle with salt and pepper.
  4. Cook, covered, on low for 10 minutes or until eggs are set and potatoes are tender.
  5. Sprinkle with shredded cheese. Let stand until cheese melts.

Serves 8




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