Farmer's Breakfast Skillet
Description
This is a hearty breakfast to serve family and guests, especially on the weekend. To save time, much of the washing, slicing and dicing can be done in advance. It has everything in it that you need for a wonderful breakfast, bacon, potatoes, eggs, cheese
Ingredients
1/2 lb. bacon
20 oz. refrigerated shredded hash browns
4 green onions, sliced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
8 oz. cubed ham or cooked sausage
12 large eggs or the equivalent of egg whites or 6 whole eggs and 6 egg whites
1/2 c. half & half or heavy cream
1 1/2 c. shredded cheese, your favorite
seasoned salt, to taste
black pepper, to taste
Directions
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Preheat oven to 350 degrees.
Wash bell peppers, discard tops, membranes and seeds. Wash green onions, discards ends and slice.
Fry bacon in a 12-inch cast iron or oven safe skillet, until crisp. Remove and drain on paper towels, reserving the drippings in the pan. Crumble the bacon.
Add the green onions and sliced bell peppers to the drippings, reserving some of the green onion for garnish. Saute over medium-high for 3 minutes or until softened; season with seasoned salt and black pepper, to taste. Add shredded hash browns to the skillet; cook 6-8 minutes, stirring occasionally until lightly browned and heated through. Season with black pepper and seasoned salt.
Evenly spread the hash browns on the bottom of the skillet; sprinkle the crumbled bacon and cubed ham over the hash browns, reserving some bacon for garnish. Top with half of the shredded cheese.
Whip the eggs or egg whites with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top. Sprinkle with the remaining shredded cheese.
Bake 15-20 minutes or until the eggs are set.
Garnish with reserved green onions and bacon crumbles. Serve.
12 servings.