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Breakfast-for-Supper Skillet

BaconStove-TopDiner-Style

Time: 35 minutes

Yield: 6 servings

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About

It's the end of the week. You've had tacos, spaghetti, chicken, and just about all your go-to recipes for dinner already and you're tired of cooking and don't know what else to make. Here comes the Breakfast-for-Supper Skillet to your rescue! This easy, one-skillet dish takes everything you love about the best meal of the day—fluffy eggs, crispy bacon, melty cheese, and tender hash brown potatoes—and has you whip them up for dinner to satisfy the craving you didn't know you had! End your day (and week) in the best way with Breakfast-for-Supper Skillet!

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Ingredients

  • 6 strips bacon
  • 6 cups frozen hash brown potatoes, cubed
  • 3/4 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 1/2 cup cheddar cheese, shredded

Directions

Step 1 -In a large skillet over medium heat, cook the bacon strips until they are crisp, about 5 minutes.

Step 2 -Place the bacon strips on a paper-towel-lined plate and let them drain and rest until they are cool enough to handle.

Step 3 -Crumble the cooled bacon strips. Set them aside.

Step 4 -Leave 2 tablespoons of the bacon grease in the skillet and drain the rest.

Step 5 -Add the hash browns, the green pepper, the onion, the salt, and the pepper to the bacon grease and cook, stirring occasionally, about 2 minutes.

Step 6 -Cover the skillet and cook the hash brown mixture, stirring occasionally, until the hash browns are browned and tender, about 15 minutes.

Step 7 -Make 6 wells in the hash brown mixture and break 1 of the eggs into each well.

Step 8 -Cover the skillet and cook the hash brown mixture on low heat until the eggs are completely set, about 8-10 minutes.

Step 9 -Transfer the skillet from the heat and sprinkle with the cheese and the crumbled bacon.

Step 10 -Serve.

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