Farmers Breakfast Skillet

Farmers Breakfast Skillet – There’s nothing like a hearty breakfast to start out the day.  Like many of you, our weekday mornings are the most hectic, so, breakfasts like this one would be most likely to happen on the week-end.  I can’t think of this sort of  hearty breakfast skillet without reminiscing about both of my Grandfathers.   They were lifelong friends and neighbors.  Each had a large amount of land that they took care of and farmed.  They were part of the generation that had an incredibly strong work ethic and with children to take care of, they always did what was necessary to provide for their families.

To start their day, neither would have left the house in the morning without a large country breakfast.  The menu would usually consist of  sausage gravy and biscuits, eggs, bacon, country ham, fried potatoes, pancakes, homemade jams and jellies or any combination of the aforementioned. Often with a side of juicy tomatoes picked fresh from the garden and a pot of strong black coffee to wash it all down.  This breakfast skillet would have fit the bill nicely for them.  It’s versatile in that you can adjust the ingredients to what you have on hand or to your personal taste.  The simplest meals often turn out to be the best meals when they’re made with love.

Ingredients you’ll need:
1/2 lb bacon
1 [20] oz package refrigerated shredded hash browns
4 green onion, sliced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper diced
8 oz cubed ham or cooked sausage
12 large eggs or the equivalent of egg whites or 6 whole eggs and 6 egg whites
1/2 cup half & half or heavy cream
1 1/2 cup shredded cheese, your preference
seasoned salt and black pepper to taste

Directions:
Preheat the oven to 350°F.  On the stove top in a 12-inch cast iron or oven safe skillet, cook the bacon until crisp.  Remove from the skillet to paper towels to drain,  reserving the drippings in the pan. Add the green onion and sliced bell peppers to the drippings.  Reserve some of the green onion for garnishing. Saute over medium-high for 3 minutes or until softened. Season with seasoned salt and black pepper to your taste.

Add the shredded hash brown potatoes to the pan.  Cook for 6-8 minutes, stirring periodically until lightly browned and heated through.  Season with a sprinkle of seasoned salt and black pepper.

Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham over the hash browns.  Top  with 1/2 of the shredded cheese. Reserve some bacon for garnishing.

Whip the eggs or egg whites with the half & half or cream.  Season lightly with seasoned salt and black pepper.  Pour on top.  Sprinkle with the remaining shredded cheese.

Place into the oven and bake for 15-20 minutes or until the eggs are set.  Garnish with reserved green onion and bacon crumbles.  Yield: 12 servings

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Farmers Breakfast Skillet

Servings 12

Author Melissa Sperka

Ingredients

• 1/2 lb bacon
• 1 [20] oz package refrigerated shredded hash browns
• 4 green onion sliced
• 1/2 medium red bell pepper diced
• 1/2 medium green bell pepper diced
• 8 oz cubed ham or cooked sausage
• 12 large eggs or the equivalent of egg whites or 6 whole eggs and 6 egg whites
• 1/2 cup half & half or heavy cream
• 1 1/2 cup shredded cheese your preference
• seasoned salt and black pepper to taste

Instructions

1. Preheat the oven to 350°F. On the stove top in a 12-inch cast iron or oven safe skillet, cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan.
2. Add the green onion and sliced bell peppers to the drippings. Reserve some of the green onion for garnishing.
3. Saute over medium-high for 3 minutes or until softened. Season with seasoned salt and black pepper to your taste.
4. Add the shredded hash brown potatoes to the pan. Cook for 6-8 minutes, stirring periodically until lightly browned and heated through. Season with a sprinkle of seasoned salt and black pepper.
5. Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham over the hash browns.
6. Top with 1/2 of the shredded cheese. Reserve some bacon for garnishing.
7. Whip the eggs or egg whites with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top.
8. Sprinkle with the remaining shredded cheese.
9. Place into the oven and bake for 15-20 minutes or until the eggs are set.
10. Garnish with reserved green onion and bacon crumbles.