We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

No Image For Recipe

Potato, Bacon and Egg Scramble

Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon – a delightful meal.

(1)
(0)
Save and Share
  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 5
 

Ingredients

5
slices bacon
1
lb small red potatoes (6 or 7), cubed
6
eggs
1/3
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper
2
tablespoons butter or margarine
4
medium green onions, sliced (1/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
  • 2 Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
  • 3 In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
  • 4 Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
  • 1 In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
  • 2 Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
  • 3 In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
  • 4 Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.

EXPERT TIPS

toggle

Expert Tips

We're lucky to have so many really high-quality, great-tasting convenience foods available. If you don't have time to cube potatoes, use purchased refrigerated cubed potatoes instead.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
275mg
275%;
Sodium
420mg
420%;
Total Carbohydrate
18g
18%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
8%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.