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:
- 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.
- In a small bowl, beat eggs and chilies with fork or wire whisk.
- Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs or firm.
- Sprinkle with cheese and tomato; cover and cook for 2 to 4 minutes or until cheese is melted.
Recipe Source: Betty Crocker