Scrambled egg skillet breakfast

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 329.8
  • Total Fat: 23.4 g
  • Cholesterol: 354.3 mg
  • Sodium: 371.7 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 19.4 g

View full nutritional breakdown of Scrambled egg skillet breakfast calories by ingredient
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Number of Servings: 4


    4 slices bacon, chopped
    6 lg eggs
    1/4 c. chopped bell pepper
    1.25 c frozen southern style hash browns
    1 c. shredded cheddar cheese
    1 tbsp olive oil


Chop the bacon into small pieces, cook in skillet until done. Drain and reserve. Meanwhile in another skillet with 1 tbsp olive oil cook the southern style hashbrowns to desired doneness. In a bowl scramble together the eggs, bell peppers, bacon and about half the cheese. Pour egg mixture over hashbrowns. Cook until done. Sprinkle with remaining cheese.

Split between 4 bowls, serve with toast!

Number of Servings: 4

Recipe submitted by SparkPeople user JONEZEN.

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Member Ratings For This Recipe

  • Liked this recipe very much - did omit the cheese and add a bit of onion. It was also good with diced ham substituted for bacon - 9/19/10

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