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