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Breakfast Skillet (Gluten Free)

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Breakfast Skillet (Gluten Free)
  • Prep 30 min
  • Total 30 min
  • Servings 4
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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.
Jan 26, 2012

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

Steps

  • 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.

Nutrition Information

420 Calories, 21g Protein, 4g Sugars

Nutrition Facts

Serving Size: 4 Servings
Calories
420
Saturated Fat
9g
Cholesterol
210mg
Sodium
890mg
Dietary Fiber
3g
Sugars
4g
Protein
21g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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