|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Vitamin C 20mg||102%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Just the name of this dish sounds hearty and delicious. A country breakfast skillet is a great way to get all of the breakfast favorites into one dish, making for a satisfying meal at the start of the day. This recipe is a tasty mixture of eggs, potatoes, bacon, and cheese, along with chopped peppers and onion. It's an all-in-one breakfast skillet, sure to please the whole family or hungry guests.
The secret to the rich, irresistible flavor is that the whole dish is made in the same pan in which the bacon is fried. It is efficient and delicious, as you cook the dish in the bacon fat for extra flavor and taste, but it doesn't taste overly of bacon. A little fat is poured off and the vegetables are added and cooked until the potatoes are a nice golden brown. The mixture is sprinkled with cheese, topped with the beaten eggs, and then cooked until set. The bacon is then crumbled over the top.
6 slices bacon (cut into 2-inch pieces)
1/4 cup chopped green bell pepper
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 large eggs, lightly beaten
Salt, to taste
Ground pepper, to taste
Steps to Make It
Gather the ingredients.
In a large, heavy skillet, cook the bacon over moderate heat until crisp.
Remove the bacon to drain on paper towels.
Crumble the bacon and set aside.
Pour off all but 3 tablespoons of bacon drippings from the skillet. Heat these 3 tablespoons of drippings in the pan over medium-high heat until sizzling.
Add the bell pepper, onion, and potatoes. Cook, stirring gently until the potato cubes are browned.
Sprinkle the shredded cheese over the mixture and stir until melted.
Add the beaten eggs and cook, stirring gently, until the eggs are set.
Season with salt and pepper. Sprinkle the crumbled bacon over the eggs. Serve immediately.
- The potatoes need to be cooked (boiled or baked) before adding to the country breakfast skillet. If you add them when they are raw, they will not soften or brown.
- Make sure to begin the recipe with a skillet large enough to hold the entire dish, as everything is cooked and served in the skillet. Aim for something that has at least an 8-inch diameter.
- Feel free to add fresh spinach to the vegetables. Toss into the skillet close to when the potatoes are finished cooking.
- If you don't have green bell pepper, any other color will work just fine.
- You can change up the type of cheese in this recipe. A Mexican blend, Monterey Jack, Swiss, Gruyère, or pepper jack would all be good substitutes.
- A bit of fresh parsley is a nice touch at the end. Chop up some fresh leaves and sprinkle over top before serving.
- If you want to eliminate the bacon to make this a vegetarian dish, sauté the vegetables in olive oil instead of the bacon grease.