Garden Vegetable Breakfast Skillet With Bacon

🧂 Ingredients

• 2 cups frozen hash browns

  thawed
• 3 1/2 tbsp. salted butter

  divided use
• 1/2 tsp. sea salt and pepper

  to taste
• 1/8 tsp. dried parsley

  divided use
• 1/8 tsp. dried thyme

  divided use
• 1/8 tsp. dried rosemary

  divided use
• 1/8 tsp. Italian seasoning

  divided use
• 1/3 cup Monterey Jack cheese

  shredded
• 1/3 cup sharp Cheddar cheese

  shredded
• 1/3 cup fresh mushrooms

  sliced
• 2 tbsp. red bell pepper

  diced
• 2 tbsp. orange bell pepper

  diced
• 2 tbsp. tomatoes

  diced
• 1/2 cup broccoli florets
• 2 tbsp. onion

  diced
• 2 large eggs
• 1/3 cup bacon

  diced, cooked (about one slice depending on thickness)

Instructions

• 1 In a non-stick skillet or griddle, melt one tablespoon butter.
• 2 Add onion and bell peppers and cook about two to three minutes.
• 3 Add mushrooms, tomatoes and broccoli.
• 4 Saute veggies about 5-7 minutes longer until tender.
• 5 Set aside.
• 6 Melt 2 tbsp. butter in another non-stick skillet or on griddle.
• 7 Sauté hash browns in butter.
• 8 Season with a sprinkle each of parsley, rosemary, thyme, Italian seasoning, salt
  and pepper.
• 9 Cook until bottom is well browned.
• 10 Turn hash browns over with spatula and cook remaining side.
• 11 While hash browns are cooking, fry a strip of bacon in another skillet (you
  won’t need all of it for this recipe, especially if you use a really thick
  piece).
• 12 Fry until done on both sides (but not scorched!)
• 13 Set aside.
• 14 For oven method: Spoon hash browns into a small 8-inch oven-proof skillet.
• 15 Top with both cheeses then the sautéed veggies and bacon.
• 16 Place in a 350° oven for 5 to 7 minutes to melt the cheeses.
• 17 For microwave method: Layer potatoes, both cheeses, veggies and cooked bacon in
  a glass serving dish or glass pie plate.
• 18 Right before the eggs are done, microwave on high about one minute or until
  cheeses melt.
• 19 Meanwhile, in a separate non-stick skillet or on the griddle, fry two eggs
  (sunny-side up) in remaining ½ tablespoon of butter until white is thoroughly
  cooked.
• 20 Sprinkle eggs with salt, pepper, parsley, rosemary, thyme and Italian seasoning
  while cooking.
• 21 Remove skillet from oven or glass dish from microwave.
• 22 Slide eggs, sunny-side up over top of veggies.
• 23 Serve immediately.

Nutrition Info