Skillet Potato Pie With Eggs and Cheese

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (14 1/2 ounce) cans of sliced potatoes (drained)
  • 12
    lb bacon (crumbled)
  • 1
    medium onion, coarsely chopped
  • 4
    ounces chopped mushrooms
  • 15
    ounces Egg Beaters garden vegetable egg substitute
  • 2
    tablespoons milk
  • 2
    tablespoons parsley
  • 12
    ounces grated cheddar cheese
  • salt and pepper
Advertisement

DIRECTIONS

  • Preheat oven to 350º F.
  • In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
  • Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
  • In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
  • Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.
Advertisement