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Roasted Potato Egg Scramble
bag (11.8 oz) frozen backyard grilled potatoes
slices bacon, crisply cooked, crumbled
cup shredded Cheddar cheese (4 oz)
In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
No nutrition information available for this recipe.
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