"Hearty breakfast skillets. Serve with toast or muffins." — Jay
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green bell pepper, sliced
red bell pepper, sliced
salt and pepper to taste
shredded American cheese
Great recipe. Enough for 6-8. I saved time by microwaving the potatoes. Browned them in the pan AFTER pouring out excess bacon grease. Added a tablespoon of garlic with the vegetables (you can never have enough garlic!). After adding the bacon to the cooked vegetables, I poured eight beaten eggs over the top, covered and cooked on medium-low about 10 minutes until almost firm. Then I topped with sliced tomatoes and grated cheese, and continued to cook, uncovered, until the cheese was melted. Had enough leftovers to serve the next day rolled up in flour tortillas!
I also made this dish for dinner. While it certainly was comfy breakfast fare and super simple to make, it needed some "spice" to perk up the flavors a bit. I added garlic and onion powder, and used a sharp cheddar cheese in place of the American cheese. My husband added quite a bit of a spicy ketchup to his portion. Thanks for the recipe, Jay.
In my family we call this farmer's breakfast. We skip the cheese, however and just pour scrambled eggs right over the vegetable/bacon mix and cook them in the same pan. You can cook the veggies ahead and when your brunch guests arrive, just heat them a little and add the eggs to cook. Just one skillet to clean, yum!
This is a great Sunday morning breakfast. It doesn't cook fast, so not good for the weekdays. I figure it is one of those kitchen sink dishes as you can thrown in just about anything you would eat with eggs. I didn't have peppers on hand, so left them out, used cheddar rather than american cheese. But you don't really have to make anything else with this meal. I did adjust the amount for only 2 people. Also, I didn't read the recipe correctly and didn't boil the potatoes before putting in the skillet. That may but it still only took my a little over an hour to make.
Wonderful recipe. Used frozen diced potatos that I thawed in the fridge the day before to cut down on cooking time. Thanks for the post.
Excellent!!! Its Sunday morning and I'm in no mood to boil the potatoes so I cooked them in the mircowave before adding them to the skillet. I also added some chopped broccoli. I choose to scramble the eggs because they were the easiest to make. But basically followed the recipe to the letter. This was a hearty brunch indeed, swallowed down by a glass of mimosa and a side of cinnamon rolls and it was a great way to start the day!! Thanks Jay!!
except please don't use american cheese on this. i used a cheddar/jack blend.
also added turkey breakfast sausage and fresh broccoli.
and went with shredded potatoes instead of cubed.
with a few cloves of garlic mixed into the potatoes.
I've made something similar to this forever for a quick evening meal. However, I use frozen hash browns instead of fresh potatoes and when I'm ready to cook the eggs I make indentations in the potatoes and drop the eggs in them, sprinkle all over with shredded cheddar, cover and cook on medium low heat till done. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Jay's Hearty Breakfast Skillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 562
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