Hash Brown Omelet
Recipe from
Better Homes and Gardens
Satisfy hearty appetites with this one-skillet meal of four breakfast favorites: bacon, hash browns, eggs, and cheese.
Servings:
Makes 4 servings.
Total Time:
30 mins
Ingredients
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4 slicesbaconsee savings
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2 cupsrefrigerated shredded hash brown potatoes (about half of a 20-ounce package)see savings
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1/4 cupchopped onionsee savings
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1/4 cupchopped green sweet peppersee savings
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4eggssee savings
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1/4 cupmilksee savings
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1/2 teaspoonsaltsee savings
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Dashground black peppersee savings
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1 cupshredded cheddar cheese (4 ounces)see savings
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Bias-sliced green onions (optional)see savings
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Directions
1.
In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2.
Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.
Nutrition information
Per serving: Calories 325, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 249 mg, Sodium 661 mg, Carbohydrate 22 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 19%, Vitamin C 27%, Calcium 26%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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