Denver Skillet Breakfast

Name: Denver Skillet Breakfast
Yield: 4
Ingredients: 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

A hearty spin on the classic Denver omelet, this version delivers a bonanza of flavor in every bite.

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 this one palate-pleasing entrée. A hearty spin on the classic Denver omelet, which dates back to the cowboy era and railroad boom, this version delivers a bonanza of flavor in every bite.

Makes 4 servings

Ingredients

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

Directions

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.