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Breakfast Skillet

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By Betty Crocker Kitchens
Updated Jan 28, 2010
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Take breakfast favorites--eggs, bacon, and hash browns--add a kick with canned green chiles and you've got a winning scramble to start the day.

Breakfast Skillet

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 3/4 lb bacon, cut into 1-inch pieces
  • 3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
  • 3 eggs
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 1 medium tomato, chopped

Instructions

  • Step 
    1
    In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
  • Step 
    2
    Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
  • Step 
    3
    In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. 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 or until cheese is melted.

Nutrition

420 Calories
21g Total Fat
21g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
210mg
69%
Sodium
890mg
37%
Potassium
780mg
22%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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