Ingredients for Skillet Egg And Hash Browns Breakfast
- 6 slices bacon, snipped into 1-inch pieces
- Hash Brown Potatoes
- 1/2 medium onion, chopped
- Salt And Pepper
- 6 large eggs
- Monterey Jack And Cheddar Cheese Blend
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How to Make Skillet Egg And Hash Browns Breakfast
- Snip 6 slices of bacon into 1-inch pieces and fry in a 12-inch deep skillet over medium heat until crispy. Remove bacon and set aside, reserving about 2 tablespoons of bacon drippings in the skillet.
- Add 1 tablespoon of cooking oil to the skillet if needed.
- Add 2 cups of frozen shredded hash browns to the skillet and spread evenly.
- Top with 1/2 cup chopped onion.
- Cook, stirring occasionally, until the hash browns are golden brown and crispy on all sides (about 8-10 minutes).
- Pat the hash browns down in the skillet to create a crust.
- In a bowl, whisk 6 large eggs until light and fluffy. Stir in 1 cup of shredded cheese.
- Pour the egg mixture evenly over the hash brown crust.
- Arrange the cooked bacon pieces on top of the egg mixture.
- Cover the skillet with a lid and cook over medium-low heat until the eggs are set and cooked through (about 8-10 minutes).
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Cover and cook for another 1-2 minutes, or until the cheese is melted and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
68g
Carbs
9g
