Breakfast Skillet

Breakfast Skillet

Take breakfast favorites--eggs, bacon, and hash browns--add a kick with canned green chiles and you've got a winning scramble to start the day.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

3/4
lb bacon, cut into 1-inch pieces
3
cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
3
eggs
1
can (4.5 oz) Old El Paso® green chiles, drained
3/4
cup shredded Cheddar cheese (3 oz)
1
medium tomato, chopped
  1. In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
  2. Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
  3. In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
For a little more spice, try using pepper Jack cheese instead of Cheddar.
Garnish with chopped green onions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 210mg;
  • Sodium 890mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.