Arkansas Breakfast Casserole

READY IN: 30mins
Recipe by Boyz 5

I derived this recipe from "THE COUNTRY FAIR COOKBOOK" by L. Stallworth/R. Kennedy. I am sure you could substitute frozen hash browns for the cubed cooked potatoes.

Top Review by Andi of Longmeadow

A wonderful, filling breakfast for such a cold, windy morning here on the farm. I had extra diced potatoes from last night's dinner, I added the onion, a red pepper and bacon and this was perfect. Followed this exactly and we just devoured this. This was even quicker to prepare then I thought it was, I put everything on the stove (after mixing) went over took care of chores and upon returning I added a bit of cheese to the top, threw into the oven for a bit, and presto, a wonderful breakfast that truly was special. Thank you!

Ingredients Nutrition

Directions

  1. In a large heavy skillet, cook the bacon over moderate heat until crisp.
  2. Remove the bacon to drain.
  3. Pour off all but 3 tablespoons of drippings.
  4. Heat the drippings in pan until it sizzles.
  5. Add the green pepper, onion and potatoes and cook over medium heat until potatoes are browned, stirring gently.
  6. Sprinkle on the cheese and stir until it melts.
  7. Add the eggs and cook, stirring gently, until the eggs are set.
  8. Season with salt and pepper.
  9. Sprinkle on the crumbled bacon and serve at once.

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