Breakfast/brunch

Bacon 'n Browns Scramble

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photo by:kraft

time

prep:

25 min

total:

25 min

servings

total:

2 servings, 1-1/2 cups each

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What You Need

tsp. oil

1-1/2

cups frozen Southern-style hash browns

Tbsp. each chopped green and red peppers

green onion, finely chopped

slices OSCAR MAYER Fully Cooked Thick Cut Bacon

eggs

1/4

cup milk

Tbsp. KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Make It

HEAT oil in medium nonstick skillet on medium heat. Add hash browns, peppers and onions; cook 10 to 12 min. or until hash browns are golden brown, stirring occasionally. Meanwhile, heat bacon as directed on package; cut into 1-inch pieces.

WHISK eggs and milk until blended. Move hash brown mixture to one side of skillet. Add egg mixture to other side; cook on low heat 2 to 3 min. or until egg mixture is set, stirring occasionally.

ADD bacon to ingredients in skillet; stir until all ingredients are blended. Top with cheese.

Kraft Kitchens Tips

How to Easily Cut Bacon

Stack bacon slices; cut into pieces with kitchen shears.

Substitute

Substitute 1 cup cholesterol free-egg product for the 4 eggs.

How to Make Perfect Scrambled Eggs

The secret to successfully scrambling eggs is to cook them slowly over medium heat. Resist the temptation to rush the cooking process by using high heat as this results in overcooked, rubbery eggs.