One Pan Country_Breakfast *** f3r#opcb2
Prep. 15 mins. Cook 30 mins.
Ingredients:
Serves 4
Serves 2
8 slices bacon cut in bite size, 1-inch pieces
4 slices
1/2 cup
chopped green peppers
1/4 cup
1 medium onion, finely chopped
1 small
6 cups cubed cooked potatoes
3 cups
Salt and pepper, to taste
to taste
1/2 cup shredded sharp cheddar cheese
1/4 cup
6 eggs, lightly beaten
4 eggs
2 tbsp. parsley, chopped fine
1 tbsp
Preparation:
Using a large skillet, cook the bacon over moderate
heat until crip.
Remove the bacon and drain on paper towel.
Pour off all but 3 tablespoons of dripping.
Re-heat the bacon drippings remaining in the pan
to a bubbling point.
Add pepper, onion and potatoes; cook, stirring
gently, until potatoes are browned.
Return bacon back to pan.
Season with salt and pepper.
Sprinkle on the shredded cheese and stir gently
until melted.
Add the eggs and parsley, stirring and cook until
the eggs are set.
Serve hot with buttered toast and jam.
Serves. 4 FNJOY!!!
