Mouth-Watering Bacon and Eggs Skillet
Serving Size / Yield
- 1/2 C. red potatoes, diced
- 1/2 C. chopped red peppers
- 3/4 lbs. bacon, sliced into 1-inch pieces
- 3 eggs
- 1/4 C. shredded Cheddar cheese
Take out a 10-inch skillet, heat it over medium heat, and add the bacon into the pan. Cook the bacon for around five minutes, or until crisp. Remember to stir periodically. Add the potatoes and peppers and cook and stir regularly for about 10 minutes, which is when the potatoes should be golden brown. Take the bacon-potato mixture out of the skillet and set it aside. Break each egg in a separate part of the skillet. Cook for one minute. Add the bacon-potato back into the skillet and make sure they surround the eggs. Sprinkle cheese around the eggs and then cover and cook for one minute. Finish cooking when the egg whites are set and when the cheese begins to melt. Serve.