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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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For a fun way to present basic breakfast ingredients— potatoes, eggs and bacon— try my recipe, a family favorite I inherited from my mother-in-law. Ingredients:
3 bacon strips, diced |
2 cups diced peeled potatoes |
1 medium onion, chopped |
3 eggs, lightly beaten |
salt and pepper to taste |
1/2 cup shredded cheddar cheese |
Directions:
1. In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside.
2. Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese.
3. Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges. Yield: 3 servings.
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