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Sunny Skillet Breakfast Recipe

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This recipe for Sunny Skillet Breakfast, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Garrett
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag of Ore Ida Hash Brown Potatoes, thawed and patted dry
2 T. vegetable oil
1 T. butter
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 tsp. salt, divided
6 large eggs
1/4 tsp. pepper

Directions:
Directions:
1. Preheat oven to 350.
2. Melt butter with oil in a 10-inch cast iron skillet
over medium heat. Add bell pepper and onion, and saute 3-5 minutes or until tender. Add garlic; saute 1 minute. Stir in hash browns and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
4. Bake at 350 for 12-14 minutes or until eggs are set. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 Min.
Personal Notes:
Personal Notes:
I saw this in a Southern Living magazine and thought it sounded good and looked pretty. I tried it while we were on vacation last year and everyone really liked it. It is a change from plain old eggs and bacon - makes a pretty dish. Jeremiah 29:11-13

 

 

 

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