Breakfast Skillet (Gluten Free)

Take breakfast favourites--eggs, bacon and hash browns--add a kick with canned green chilies and you've got a winning scramble to start the day.

Ingredients

3/4 lb (about 15 slices) gluten free bacon, cut into 1-inch pieces
3 cups (750 mL) refrigerated or frozen, cooked shredded or cubed hash brown potatoes
3 eggs
1 can (127 mL) chopped mild green chilies, drained
3/4 cup (175 mL) shredded Cheddar cheese
1 medium tomato, chopped

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1

In 10-inch nonstick skillet, cook bacon over medium heat 5 to 7 minutes, stirring occasionally, until crisp. Drain, reserving 2 tablespoons drippings and bacon in skillet.
2

Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown (or follow skillet directions on package).
3

In small bowl, beat eggs and chilies with fork or whisk. Pour egg mixture evenly over potatoes and bacon mixture in skillet. 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 longer or until cheese is melted.