Arkansas Breakfast Casserole

(4 servings)

  • 6 slices bacon - cut in 2-inch pieces
  • 1 small green pepper - chopped
  • 2 Tablespoons onion - finely chopped
  • 6 cups cubed cooked potatoes
  • 1/2 cup shredded sharp Cheddar cheese
  • 6 large eggs - lightly beaten
  • salt and pepper - to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping.

Heat the dripping remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned.

Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper.

Sprinkle on the crumbled bacon and serve at once.

A great breakfast skillet with bacon, cheese, potatoes, green peppers and onion. If desired, you could replace the Cheddar with Pepper Jack or another good shredded cheese.

Mr Breakfast would like to thank taintfair for this recipe.

Recipe number 919. Submitted 4/1/2003.