Bacon Breakfast Egg Scramble
Bacon Breakfast scramble is an easy skillet breakfast casserole recipe everyone enjoys. Protein packed with eggs, bacon and hash brown potatoes, this scramble comes together fast and can feed a crowd!
- 2 tbsp Olive Oil or butter, or bacon grease
- 1/2 lb Chopped Bacon cooked and set aside
- 3 cups Frozen Potatoes O Brien
- 6 Eggs Whisked
- 1/2 tsp Garlic Salt
- Salt and Pepper to taste
In a large non stick skillet over medium heat bacon and cook till desired crispiness. Remove bacon and set aside on a paper towel. Drain bacon grease from the skillet (unless you like bacon grease you can use that instead of adding olive oil for the next step)
Heat oil in the skillet and add O’Brien potatoes with garlic salt and cook until tender, About 6-8 min. Add bacon back to the skillet with the potatoes
Whisk the eggs in a separate bowl until well mixed and slight bubbles appear, pour over potatoes evenly. Lower the temp to medium low so the eggs don’t burn and let rest for about 1 min. Then stir to mix in the potatoes and eggs together.
Cook, stirring occasionally, until eggs are fully cooked. Add salt and pepper to taste. Top with cheddar cheese, salsa, hot sauce, etc!
Serving: 1g | Calories: 348kcal | Carbohydrates: 19g | Protein: 12g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 189mg | Sodium: 530mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg