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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great for when you have a crowd for breakfast. Very hardy and filling, big boys and little boys just love it! I usually do all the prep work the night before so very little effort is needed in the morning. We like to serve it with hot French bread. Ingredients:
3 potatoes, peeled |
6 ounces bacon, chopped |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
1 teaspoon chopped garlic |
1 cup chopped fresh tomatoes |
salt and pepper to taste |
6 ounces cheddar cheese, shredded |
8 eggs |
Directions:
1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
3. Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.
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