Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Sunrise Skillet




Source of Recipe


cookbook
2 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1/3 cup sliced green onions or 1/2 of a medium green pepper, chopped
6 eggs, lightly beaten
1 pkg. (2.1 oz.) Ready to Serve Bacon, cut into 1/2-inch pieces
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup Shredded Sharp Cheddar Cheese
1 medium tomato, chopped



Heat oil in medium nonstick skillet on medium-high heat. Add potatoes and green onions; cook 8 to 10 minutes or until potatoes are browned, stirring occasionally. Spread potatoes to evenly cover bottom of skillet.
Mix eggs, bacon, salt and pepper in small bowl. Pour egg mixture evenly over potatoes. Reduce heat to medium-low; cover.

Cook 10 minutes or until eggs are set. Remove from heat. Sprinkle with cheese and tomato; cover. Cook 3 to 4 minutes or until cheese is melted. Garnish with additional sliced green onions. Cut into 6 wedges to serve.