Breakfast Skillet

Take breakfast favorites--eggs, bacon, and hash browns--add a kick with canned green chiles and you've got a winning scramble to start the day.

  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4

Ingredients

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 chiles, drained
3/4
cup shredded Cheddar cheese (3 oz)
1
medium tomato, chopped
  • 1 In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
  • 2 Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
  • 3 In small bowl, beat eggs and chiles 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 are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    210mg
    210%;
    Sodium
    890mg
    890%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    15%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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