Good morning! It is cozy to wake up with snow on the ground…and it’s not even Thanksgiving yet! It feels a bit early this year for snow, but I sure had excited children playing outside, which of course, led to seconds later, of eating the snow, too.
Living in Iowa, we just never know what the weather will bring us. We had what seemed like a record fast Harvest this year with unusually warm and dry conditions (and even a bean fire, to keep us on our toes). Generally, having Harvest done before Thanksgiving is a milestone to aim for. Little did we know that snow would be on it’s way in just a couple weeks from finishing.
With these chillier temperatures, I’m not too quick to get outside. I enjoy spending more time cooking breakfast and staying warm! This breakfast skillet, was just the right way to begin our morning. It’s quite simple because it’s all in one dish, and then it’s baked in the oven – just for 10 minutes! Everyone enjoyed this hearty and fulfilling breakfast.
- 3 strips of bacon or sausage, cut into bite-size pieces
- 12 oz frozen hash browns
- one half of a bell pepper, chopped
- ¼ t. salt
- ¼ t. pepper
- 4 large eggs
- ⅓ c. shredded cheese
- Place a 10-12 inch skillet on the stove. Cook bacon (or sausage) on both sides until fully cooked. Remove from heat, reserve grease, and set bacon on a lined plate with paper towels to absorb some grease. Once the bacon is cool, you can begin to chop it up.
- Preheat oven to 400 degrees.
- Turn the stove heat to medium. When bacon grease begins to simmer, add the hash browns. Give them a quick mix with a wooden spoon. Allow to cook for about 2 minutes, untouched. Add the chopped pepper, salt, and pepper. Stir things around once or twice, then flatten everything out using the back of a wooden spoon. Allow to cook, untouched for 3 minutes. Stir, then allow to cook for 2 more minutes. The hash browns should be getting brown at this point. If not, continue to cook and stir until they are.
- Then, using the back of the wooden spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation. Top with shredded cheese. Transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes. Serve immediately