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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is similar to one from the Kraft Food & Family magazine that's mailed to me. Even though it's a breakfast, I made it for supper one night. Breakfast for dinner is always a nice change. The family loved it. Ingredients:
1 lb. russet potatoes, peeled & cubed (i like to leave the skin on) |
bacon (any amount you want we also cut ours up into pieces before cooking) |
1/2 cup chopped green peppers |
1/2 cup chopped orange pepper |
1/2 sweet onion, chopped |
3 green onions, sliced |
salt & pepper |
mccormick grill mates-montreal seasoning |
6 eggs |
1 cup shredded cheddar cheese |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to boil; continue boiling 5 minutes. Drain & set aside.
2. In a VERY large skillet cook the bacon until crisp, turning occasionally.
3. Remove from skillet and drain on paper towels. Crumble or cut if not already done when it's cooled off.
4. Discard bacon drippings.
5. To skillet add the peppers, onions, salt, pepper & Montreal Seasoning and cook & stir over medium heat for 3 minutes.
6. Add potatoes and cook an additional 15 minutes, stirring occasionally.
7. Stir in the crumbled or cut cooked bacon.
8. Make 6 wells in the potato mixture, adding 1 egg to each well.
9. Sprinkle with cheese.
10. Cover and cook for 5 to 8 minutes or until eggs are set.
11. Serve with buttered toast
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