Country-Style Scrambled Eggs

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Country-Style Scrambled Eggs

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

Ingredients

  • 8 bacon strips, diced
  • 2 cups diced red potatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon.
  • In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

1 each: 577 calories, 45g fat (19g saturated fat), 487mg cholesterol, 1230mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 25g protein.

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