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Cheesy Eggs, Bacon & Hash Brown Skillet
Prep: 10 minutes
Cook: 30 minutes • Serves: 4
1 small yellow onion, halved and finely chopped
1 medium bell pepper, chopped
2 teaspoons PICS canola oil
4 cups PICS frozen shredded hash brown potatoes
1/2 teaspoon PICS garlic powder
1/4 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
4 PICS large eggs
1/3 cup PICS shredded sharp Cheddar cheese
Chopped green onions for garnish and/or
PICS hot sauce for serving (optional)
1.In large skillet, cook bacon over medium heat 8 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet.
2.In same skillet, cook yellow onion and bell pepper over medium heat 5 minutes or until tender, stirring occasionally; transfer to small bowl. To same skillet, add oil; increase heat to medium-high. Spread hash browns in skillet; cover and cook 6 minutes or until starting to brown. Stir in garlic powder, salt, black pepper, bacon and onion mixture; cover and cook 3 minutes.
3.With back of spoon, create 4 wells in hash brown mixture; crack 1 egg into each well. Sprinkle hash browns with cheese; cover and cook 3 minutes or until cheese is melted and egg whites are set or to desired doneness. Makes about 4 cups hash brown mixture and 4 eggs.
4.Serve skillet garnished with green onions along with hot sauce, if desired.
Approximate nutritional values per serving (1 cup hash brown mixture, 1 egg):
250 Calories, 12g Fat (5g Saturated), 200mg Cholesterol, 400mg Sodium,
22g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 13g Protein