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
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
-
Step1In 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.)
-
Step2Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
-
Step3In 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
2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved