Eggs are scrambled with potatoes and vegetables for a hearty breakfast dish.
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12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
1 large (1 cup) onion, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Land O Lakes® Half & Half
12 large Land O Lakes® Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups) shredded Cheddar cheese
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, 12-15 minutes or until potatoes are browned and crisply tender. Add onions and green pepper. Continue cooking 3-4 minutes or until onions are softened. Pour off fat.
Combine half & half, eggs, salt and pepper in bowl; mix well. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, 4-5 minutes or until eggs are set.
Sprinkle cheese over eggs. Let stand 2-4 minutes or until cheese is melted.
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Simple and Delicious! Family loves it!
My family loves this recipe- I use regular milk instead of the half and half-And I leave out the peppers