Ham and Bell Pepper Breakfast Skillet
Ham and Bell Pepper Breakfast Skillet is a wonderful way to start your day. This irresistible breakfast skillet includes hash browns, ham, four kinds of bell peppers, Monterey Jack and Cheddar cheeses along with eggs providing a very hearty, satisfying breakfast. It's excellent for weekend or company breakfasts. This delightful breakfast entree is gluten free.
Equipment
- 2 non-stick skillets or griddle
- 1 8-inch oven-proof skillet or 8-inch round glass baking dish
- 1 sharp knife to cut vegetables
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups frozen hash browns
- 4 tbsp. salted butter divided use
- 1/4 tsp. dried thyme divided use
- 1/4 tsp. dill weed
- 1/4 tsp. dried parsley divided use
- 1/8 tsp. sea salt divided use
- 1/8 tsp. ground black pepper divided use
- 1/4 medium red bell pepper cut in thin strips
- 1/4 medium orange bell pepper cut in thin strips
- 1/4 medium yellow bell pepper cut in thin strips
- 1/4 medium green bell pepper cut in thin strips
- 1/4 cup onion cut in thin strips
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup ham diced, cooked
- 2 large eggs
Instructions
- Melt two tablespoons butter in a non-stick skillet.
- Add hash browns.
- Season with half of the salt, pepper, parsley, thyme and all of the dill weed.
- Cook over medium heat until hash browns are cooked on the bottom.
- Turn hash browns over with a spatula and cook the other side.
- If necessary, add another tablespoon of butter so the potatoes don’t stick to the skillet.
- When potatoes are cooked, (approximately 5 minutes per side) transfer mixture to a serving dish or oven-proof skillet or a glass baking dish.
- Add a tablespoon of butter to the same skillet and cook the bell peppers and onion.
- Saute approximately 5-8 minutes until peppers and onions are tender.
- Spoon peppers over top of hash browns in skillet or glass baking dish.
- Sprinkle ham pieces over top of bell peppers.
- Then sprinkle the Monterey Jack cheese and then Cheddar cheese on top.
- Put in 350 degree oven for a few minutes or microwave about a minute until cheese melts and ingredients are hot.
- Meanwhile, turn heat to low.
- Put about ½ tablespoon of butter in non-stick skillet and melt butter.
- Add two eggs.
- Sprinkle with salt, pepper, and remaining parsley and a little thyme.
- Cook over low heat until the egg white is cooked all the way through, about 5-8 minutes.
- Remove skillet from oven or dish from microwave.
- Slide eggs on top of the other ingredients in the skillet or glass baking dish.
- Serve immediately.
Notes
NOTE: If you have a griddle, it is probably easiest to make everything at once on the griddle. Just don’t start the eggs at the same time as everything else. They are the last things to get cooked. Layer ingredients in a skillet or oven-proof serving dish in order listed.
NOTE: Please see tips in the post above before starting this recipe.
NOTE: This makes one very hearty breakfast. Most would consider this amount two servings.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 1373kcalCarbohydrates: 89gProtein: 52gFat: 93gSaturated Fat: 52gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 599mgSodium: 1892mgPotassium: 1902mgFiber: 10gSugar: 6gVitamin A: 4887IUVitamin C: 195mgCalcium: 725mgIron: 9mg
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