Bacon Skillet Breakfast
6-8 slices bacon, cut into 2" pieces
1 Red Pepper, cored, seeded, chopped
2 tablespoons minced onion
6 cups peeled, cubed cooked potatoes
1/2 cup shredded cheddar or Colby-jack cheese
6 eggs, beaten
salt and ground black pepper, to taste
In a large skillet, cook the bacon until it's crisp. Remove to paper towel to drain.
Pour all but 3-4 tablespoons of the bacon fat from the pan.
Heat the fat again and add the Red Pepper, onions and potatoes. Sauté until the potato is browned on all sides.
Sprinkle on the cheese and mix in gently until it melts. Add the egg, stirring with a wooden spoon until the eggs are done and set. Season with salt and pepper.
Sprinkle on the crumbled bacon and serve at once.
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