Saturday, October 9, 2010

Egg Week: Breakfast Skillet

Breakfast Skillet

4 tablespoons Olive oil
Half of an onion, diced finely
1 Green bell pepper, diced finely
Half a bag of hash browns
4 eggs

Saute the onion and green pepper in the olive oil over medium heat in a large skillet until the onions and green peppers are soft. Add hash browns and cook according to package directions. The last few minutes of cooking, crack the eggs into a bowl (one at a time) and drop on the hash browns. Serve immediately.

This recipe is very versatile. You could easily add different vegetables or sausage, whatever you have on hand. It's breakfast in a skillet!

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