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Bacon-Cheddar Breakfast Skillet

(14)
  5 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings
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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.

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

Steps

  • 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.
  • 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.

Expert Tips

For a little more spice, try using pepper Jack cheese instead of Cheddar.

Garnish with chopped green onions.

Nutrition Information

No nutrition information available for this recipe
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