Recipe by LAURIE
Breakfast.....Our favorite meal anytime. This is another one that makes a quick, tasty meal. I have even done it on the campfire while we are camping. The smell is mouthwatering!
Top Review by Calee
Awesome brunch recipe, very easy to make I love the green pepper in this I grated the onion as no one in this family likes big chunks of onion. I used sharp cheddar cheese and lots of pepper. Also I thawed the frozen hashbrowns (grated) in the microwave for 3 min on high. I made mine in a 11 1/2 in skillet but think next time I will like to try using a smaller skillet (10 inch) for a thicker omelet.
- 4-6 slice bacon
- 473.18 ml frozen hash browns (or shredded or chopped potatoes this is totally up to you and is adaptable leftover baked potatoes w)
- 118.29 ml chopped onion
- 118.29 ml chopped green pepper
- 4 eggs
- 59.14 ml milk
- 236.59 ml grated cheese (again your choice but we like velveeta or cheddar)
- salt and pepper
Directions See How It's Made
- Cook bacon in heavy skillet until crisp.
- Remove from pan and set aside, crumble when cool.
- In bacon drippings in same skillet, mix potatoes, onion and green peppers.
- Cook over low heat until underside is crisp and brown.
- Blend eggs and milk and pour over potato mixture.
- Top with cheese and bacon.
- Cook over low heat until egg is done, about 20 minutes.
- Cut into wedges and season with salt and pepper.