Breakfast Skillet

What you need:

    • 3/4 lb. bacon, cut into 1-inch pieces
    • 3 cups refrigerated cooked shredded hash brown potatoes (from 20 oz. bag)
    • 3 eggs
    • 1 can (4.5 oz.) Old El Paso green chilies, drained
    • 3/4 cup shredded Cheddar cheese (3 oz.)
    • 1 medium tomato, chopped

Directions:

    1. In a 10-inch nonstick skillet, cook bacon for 5 to 7 minutes over medium heat, stirring occasionally, until crisp. Drain, reserving 2 tbsp. drippings and bacon in pan. (I used precooked microwavable bacon) Add potatoes; spreading evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
    2. In a small bowl, beat eggs and chilies with fork or wire whisk.
    3. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs or firm.
    4. Sprinkle with cheese and tomato; cover and cook for 2 to 4 minutes or until cheese is melted.

Recipe Source: Betty Crocker