A slice of Denver Breakfast Skillet, a hearty spin on the Denver omelet.

Denver Breakfast Skillet

Dishes that you might see at a breakfast buffet—crisp hash browns, smoky bacon, sautéed peppers and onions or scrambled eggs with cheese—combine their assets in one eye-opening entrée.

Makes 4 servings


  • 6 strips center-cut bacon, diced
  • ½ cup diced onion
  • ¼ cup diced green bell pepper
  • 2 cups frozen potatoes O’Brien
  • 6 large eggs, beaten
  • ¾ cup finely shredded cheddar cheese
  • Cracked black pepper, to taste


In a large skillet fry bacon over medium-high heat. Remove bacon from skillet with a slotted spoon and set aside. Cook onion and green pepper in bacon drippings for 2 to 3 minutes. Stir in potatoes O’Brien and cook for 6 to 8 minutes or until potatoes are cooked and slightly crispy. Reduce heat to medium; pour in eggs and cook until almost set. Sprinkle with cheese and reserved bacon. Reduce heat to low and continue cooking 2 to 3 minutes or until cheese is melted. Season to taste with black pepper. Serve egg dish warm.

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