Kendra's Skillet Brunch

(8 servings)

  • 2 pounds cooked and cooled red potatoes - sliced with skin left on
  • 1/2 pound bacon - cooked and crumbled
  • 2 teaspoons parsley flakes
  • 1/2 cup onion - chopped
  • 16 large eggs
  • 1/4 cup water
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup shredded Cheddar cheese
In large skillet, brown the onions and potatoes (brown in 2 batches if necessary). Return all potatoes to large skillet, or use 2 smaller frying pans.

Potatoes should lay flat in several layers. Cover with bacon, parsley and onion.

In a medium bowl, whisk together the eggs, water and Worcestershire sauce; sprinkle in Cheddar cheese.

Pour egg mixture over potatoes. Cook over low-medium heat, with lid on for 5 to 10 minutes; check at 5 minutes.

When eggs are set, remove from heat; cut into wedges.

Serve hot with sliced tomatoes and crusty bread or muffins.

Everybody loves (or at least they say they do) when I bring this skillet to to the table. I cut this dish into wedges and serve it directly from the skillet. Very good breakfast for big appetites.

Mr Breakfast would like to thank specialk_c for this recipe.

Recipe number 848. Submitted 3/28/2003.