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Breakfast Skillet
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| Ingredients | |
| 3/4 lb | bacon, cut into 1-inch pieces |
| 3 cups | refrigerated cooked shredded hash brown potatoes, (from 20-oz bag) |
| 3 | eggs |
| 1 can (4.5 oz) Old El Paso® green chiles, drained | |
| 3/4 cup | shredded Cheddar cheese, (3 oz) |
| 1 medium | tomato, chopped |
Directions
In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.
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Nutrition Facts Serving Size 1 Serving, Calories 420, Calories from Fat 190, Total Fat 21g (33% DV), Saturated Fat 9g (45% DV), Trans Fat 0g, Cholesterol 210mg (69% DV), Sodium 890mg (37% DV), Total Carbohydrate 35g (12% DV), Dietary Fiber 3g (14% DV), Sugars 4g, Protein 21g, Calcium 15%. Percent Daily Values (DV) are based on a 2,000 calorie diet.
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