I usually have lunch after church, but today I’m changing the screen. I’m been thinking about breakfast since I got up this morning but was running late for church so a hot cup of coffee had to make do. I was just going to make an omelet but I decided to turn it up a notch and make it a more filling meal. Potato and eggs are a great pairing and bacon goes with everything.
Servings: 4
Ingredients
- 6 slices bacon
- 4 peeled and diced potatoes
- 1 small red bell pepper, chopped
- 1/4 teaspoon garlic salt
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 6 eggs, beaten
- 1/2 cup shredded Cheddar cheese
Directions
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
2. Add potatoes, and bell pepper to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
3. When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
