Skillet Eggs

  • 6 cups cubed, frozen, hash brown potato
  • 1 package (about 3 cups) shredded cheese (yellow or white)
  • 6 vegetarian bacon substitute strips (we use Morningstar Farms)
  • 1/2 cup grated, chopped onion
  • 3/4 cup green and /or red pepper
  • 1/4 teaspoon pepper
  • Salt to taste
  • 6 extra-large farm fresh eggs (room temperature)

In a large a large skillet, cook the vegetarian bacon substitute until crisp. Remove vegetarian bacon substitute and crumble, set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes, pepper, and salt to the drippings. Cook until brown and tender, stirring about 10 to 12 minutes. Remove from the stove and make 6 wells in the potato mixture.

Break an egg into each well, cover and cook on low heat for about 9 to 12 minutes, until set. Top with cheddar cheese and vegetarian bacon substitute and serve hot.

  • Yields: 6 servings
  • Preparation Time: 45 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.