“Great for when you have a crowd for breakfast. Very hardy and filling, big boys and little boys just love it! I usually do all the prep work the night before so very little effort is needed in the morning. We like to serve it with hot French bread.” - by DD
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
- Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 328 cal
- 16%
- Fat
- 21.7 g
- 33%
- Carbs
- 17.7 g
- 6%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"I have a very similar recipe however it calls for cubed hashbrown potatoes, and I actually use the O'brien version with the pepper and onion in it already (do not use the tomatoes). We have this brea..." See morekfast almost everytime we go camping in the summer. The kids and my husband love it and it is a great way to start the day."
Sunshine7
"I did not have any bacon on hand, so I made a vegetarian version of this recipe. I was skeptical about adding garlic at first, but I ended up adding two cloves and thought it added a fantastic flavor..." See more! I also added some mushrooms and red pepper instead of green and used red potatoes and left the skins on. I whisked the eggs and seasoned with salt and pepper before pouring on top of the sauteed veggie mix. Then I added the cheese to the top and put the lid on the skillet until it melted. It was a tasty and filling breakfast!"
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