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Red Pepper, Bacon and Egg Skillet
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Red Pepper, Bacon and Egg Skillet

40 Min(s)
40 Min(s) Prep
This hearty brunchtime egg skillet is full of good things—like cheesy hash brown potatoes, eggs, sautéed onions and chopped bacon.
What You Need
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6 servings
Original recipe yields 6 servings
6 slices OSCAR MAYER Center Cut Bacon, chopped
1/2 cup chopped white onion s
1/2 cup chopped red pepper s
8 cups ORE-IDA Diced Hash Brown Potatoes
6 egg s
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
1
Cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
2
Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add hash browns; cook 10 min., stirring occasionally.
3
Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness.
Kitchen Tips
Tip 1
Size Wise
Serve your family this simple morning skillet on a special weekend.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 210mg
70%
Sodium 360mg
16%
Total Carbohydrates 20g
7%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 15g
30%
Vitamin A
20%
Vitamin C
20%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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