Skillet Egg and Hash Browns Breakfast

Everything cooked in one pan than served at the table. I reconstructed this from other recipes I have made and a breakfast quiche I once had at Disney. Quite easy and DH gobbled it up.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 6  slices bacon
• 2  cups  refrigerator hash brown potatoes
• 1⁄2 medium onion, chopped
•  salt and pepper
• 6  eggs
• 1 1⁄2 cups  shredded monterey jack and cheddar cheese blend

Directions

1. I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
2. When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
3. In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.