I love easy, one-skillet breakfast and brunch meals. This bacon, egg and pepper breakfast hash is especially simple, because it cuts into four pieces and serves so easily. Plus it goes from stovetop to oven all in the same pan!
It’s great, especially now that summer is coming and I don’t want to be slaving over a hot stove for very long!
I made this once for my husband and he raved about how good it was. His parents were coming over to help us put down flooring the next weekend, so I made it again then. Everyone loved it! I loved it’s simplicity, and everyone else loved how it tasted.
You could always through some other veggies in, too – mushrooms might be good, and if you like spice, some jalapeno would be great! I’ll be mixing it up next time I make it for sure.
If you’ve got a crowd coming over, you can make a skillet (or 2!) and keep everyone full, satisfied and happy! Save this recipe for your next brunch, and you won’t be disappointed!
an easy, savory mix of potatoes and peppers, topped with fresh eggs and crumbled bacon.
- 4 slices thick-cut bacon
- 4 eggs
- 3 c. frozen hash brown potatoes
- 1 tbsp. olive oil
- 1/2 ea. red and green bell pepper, diced
- 2 oz. Velveeta, cut into small cubes
- 1/2 c. cheddar cheese, shredded
- 2 tbsp. milk
- 1 tsp. dried oregano
- salt and pepper to taste
Preheat oven to 375.
In large, oven-proof skillet, cook bacon until crisp. Drain on paper towels and crumble. Set aside.
Add olive oil, dried oregano, potatoes and peppers to skillet. Saute over medium until peppers are slightly soft and potatoes are hot.
Add bacon, reserving 2 tbsp. for topping. Add cheddar, Velveeta and milk. Stir slowly, letting cheese melt, until mixture is coated.
Make 4 small wells, spaced evenly around the outer portion. Crack 1 egg into each well. Sprinkle remaining bacon on top.
Carefully place skillet in the oven for 15-20 minutes, until eggs have reached desired doneness.
You Might Also Like: