Farmers Breakfast Skillet

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.

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.

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. ...............................

for full instruction please see : www.melissassouthernstylekitchen.com

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