Hearty German Farmer's Breakfast (Bauernfruhstuck) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great hearty rib-sticking meal for breakfast, lunch or supper! Very popular in my household. This is a versatile one-pan recipe- you can sub or add ingredients as desired- try ham, mushrooms, tomatoes, or chives. (Note: For an equally delicious simplified version of Bauernfruhstuck using frozen Potatoes O'Brien, please see my Easy Bauernfruhstuck (German Farmer's Breakfast Skillet)). Delicious! P.S. Any leftovers you have make a wonderful breakfast the next day-reheat a few seconds in the microwave (although I've been known to eat this cold), and serve with toast or stuff into a flour tortilla for a quick breakfast on-the-go. Ingredients:
6 slices bacon, diced |
3 large potatoes, cooked and cubed (slightly undercooked) |
1 small green pepper, diced |
2 tablespoons onions, chopped |
salt and pepper (to taste) |
1/2 cup cheddar cheese, shredded (optional) |
6 eggs |
1/4 cup milk |
Directions:
1. In a skillet over low heat, cook bacon until crisp. Remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat until the potatoes are golden brown.
2. Stir in eggs and milk, and cook and stir until eggs are almost set, about 2 minutes.
3. Reduce heat to low. Add cheese and bacon, stirring gently until heated through and eggs are set.
4. Serve immediately.
5. Leftovers are tasty the following day. Good wrapped in a flour tortilla for a breakfast burrito, breakfast on the go.
6. Serves 4 to 6.
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