Farmers Breakfast

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Farmers Breakfast

Thursday, May 1, 2014




Farmers Breakfast

Yield: 4-6 servings

Ingredients:
  • 6 bacon strips, diced
  • 2 tablespoons diced onion
  • 3 medium potatoes, cooked and cubed
  • 6 Eggland's Best Eggs, beaten
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese

Directions:
  1. In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts.