- 1 lb. bacon
- 1 dozen eggs
- 1 pkg. frozen shredded potatoes
- 1 (8 oz.) pkg. shredded Cheddar cheese
- salt and pepper
- vegetables, your choice (onions, peppers, tomatoes, etc.)
An electric skillet works well for this. Brown bacon, drain some of the grease and leave some for cooking potatoes. Crumble bacon when it’s done, leave in pan and add onions, peppers, tomatoes, etc. Cook potatoes until done; add salt and pepper. Break eggs on top of potatoes; put lid on pan. Cook eggs until done. Sprinkle with cheese until it melts. Cut a wedge, serve with toast.
This recipe can feed up to a dozen people at once. With one pan cleanup, it’s great for a camping breakfast.