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Garden Vegetable Breakfast Skillet With Bacon | Can't Stay Out of the Kitchen | this fantastic #BreakfastSkillet includes seasoned #HashBrowns, lots of garden veggies, #CheddarCheese & #MontereyJackCheese, #bacon & #eggs. It's hearty, filling & so satisfying for a family, company or #holiday #breakfast. #broccoli #mushrooms #pork #HolidayBreakfast #GardenVegetableBreakfastSkilletWithBaacon

Garden Vegetable Breakfast Skillet With Bacon

Teresa Ambra
Garden Vegetable Breakfast Skillet with Bacon is so incredible. This delicious breakfast skillet includes seasoned hash browns, several veggies including broccoli and mushrooms, both Monterey Jack and Cheddar cheeses, bacon and eggs. It's so hearty, filling and satisfying that you'll want to eat it regularly for breakfast. It's a terrific breakfast entree for weekends, company or holidays. Get out the griddle and make this mouthwatering dish for your family and you'll all be very happy campers.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1
Calories 1483 kcal

Equipment

  • 1 non-stick skillet or griddle
  • 1 serving size skillet or glass baking dish
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 spatula

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
 

  • In a non-stick skillet or griddle, melt one tablespoon butter.
  • Add onion and bell peppers and cook about two to three minutes.
  • Add mushrooms, tomatoes and broccoli.
  • Saute veggies about 5-7 minutes longer until tender.
  • Set aside.
  • Melt 2 tbsp. butter in another non-stick skillet or on griddle.
  • Sauté hash browns in butter.
  • Season with a sprinkle each of parsley, rosemary, thyme, Italian seasoning, salt and pepper.
  • Cook until bottom is well browned.
  • Turn hash browns over with spatula and cook remaining side.
  • 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).
  • Fry until done on both sides (but not scorched!)
  • Set aside.
  • For oven method: Spoon hash browns into a small 8-inch oven-proof skillet.
  • Top with both cheeses then the sautéed veggies and bacon.
  • Place in a 350° oven for 5 to 7 minutes to melt the cheeses.
  • For microwave method: Layer potatoes, both cheeses, veggies and cooked bacon in a glass serving dish or glass pie plate.
  • Right before the eggs are done, microwave on high about one minute or until cheeses melt.
  • 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.
  • Sprinkle eggs with salt, pepper, parsley, rosemary, thyme and Italian seasoning while cooking.
  • Remove skillet from oven or glass dish from microwave.
  • Slide eggs, sunny-side up over top of veggies.
  • Serve immediately.

Notes

NOTE: If you’re on a time crunch, it is easier to prepare the veggies, bacon and hash browns in advance. Then add as needed and heat as described above. If ingredients are cold from the refrigerator, you may need to add additional time to heat through before adding the eggs on top.
 
NOTE: I recommend using either a non-stick skillet or griddle for this recipe. If you try to make more than one serving, it is easier to pre-cook the potatoes, bacon and veggies.
 
NOTE: For this recipe, I pre-cooked the bacon and veggies.
 
TIPS:
  1. Use a griddle and cook everything at one time (except the eggs, they must be cooked last). You may want to cook up potatoes (or sweet potatoes), veggies, or meats in advance. Then just toss together and heat up in your microwave or oven.
  2. Don't leave off seasoning the potatoes or eggs. Even if you enjoy different flavors than the ones I prefer, use them. It really amps up the flavors of this breakfast skillet. You'll find everything a little dull if you use only salt and pepper. Add your favorites. Get creative.
  3. I recommend using a non-stick skillet if you don't have a griddle. You'll also need something to transfer everything to. A small oven-proof skillet if you heat up ingredients in the oven, or a baking dish if microwaving to heat everything up.
  4. If you want to make multiple skillets (for your whole family for breakfast), you will need a griddle and it is really better to pre-cook everything (except the eggs). Then just assemble everything the next morning and put in the oven or microwave to melt the cheese and get everything hot again.
  5.  
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 1483kcalCarbohydrates: 93gProtein: 45gFat: 108gSaturated Fat: 55gPolyunsaturated Fat: 8gMonounsaturated Fat: 37gCholesterol: 598mgSodium: 2111mgPotassium: 1917mgFiber: 10gSugar: 10gVitamin A: 3300IUVitamin C: 63.5mgCalcium: 610mgIron: 8.1mg
Keyword bacon, breakfast, breakfast skillet, broccoli, brunch, cheese, eggs, gluten free, main dish, mushrooms, onions, pork, tomatoes, vegetable
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