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June 2007 Issue
Hearty Breakfast Skillet
by Ronda L. Halpin
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Sometimes you just want an extravagant breakfast. And sometimes, you just want to put it all in one bowl. And sometimes, you are lucky enough to have both! That's the case this month ... when we're offering you a wonderful skillet breakfast that puts all your favorites in one dish.

You can do yourself a favor and cook the potatoes the night before so you have only to cook them and the other ingredients in a skillet and finish with the eggs. It can come together in minutes and be a leisurely breakfast that you can relax and enjoy while you read the paper or enjoy a cup of coffee. This is what weekends were made for!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

Hearty Breakfast Skillet
  • 2 pounds potatoes, cubed
  • 1/2 pound bacon
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cups sliced mushrooms
  • Salt and pepper to taste
  • 3 cups shredded American cheese
  • 8 eggs
Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.

Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.

Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

  • Yields: 4 servings
  • Preparation Time: 1 hour and 30 minutes



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