Ingredients:
- 6 slices bacon, cut in 2-inch pieces
- 1/4 cup chopped green bell pepper
- 2 tablespoons finely chopped onion
- 6 cups cubed cooked potatoes
- 1/2 cup shredded sharp cheddar cheese
- 6 eggs, lightly beaten
- salt and pepper, to taste
Preparation:
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping.Heat the drippings remaining in the pan until sizzling. Add the bell pepper, onion and potatoes; cook, stirring gently, until the potato cubes are browned.
Sprinkle on the shredded cheese and stir until melted. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once. Serves 4 to 6.
More Breakfast Casseroles and Egg Recipes
Egg Croquettes
Egg Shortcake
Farmers Breakfast Skillet
Baked Eggs with Herbs
Country Omelet with Cheddar Cheese
Eggs Florentine Recipe
Western Omelet with Ham
Western Ham and Egg Casserole
Deluxe Scrambled Eggs
Eggs Benedict
Brunch Casserole with Ham and Asparagus
Ham and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Fiesta Breakfast Casserole
Scalloped Eggs with Bacon
Creole Eggs
Creamy Scrambled Eggs
Creamed Eggs with Ham
Deviled Eggs
Mexican Scrambled Eggs
Eva's Scrambled Eggs
Corned Beef Hash with Eggs
Scrambled Eggs with Ramps
Egg Recipes & Breakfast Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
