The Girl Who Ate Everything · by Christy Denney★ 4.5 (224)
Bacon, Egg, and Potato Breakfast Skillet
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 40%
CARBS 33G31% OF CAL
4G FIBER3G SUGAR26G OTHER
FAT 24G51% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet breakfast with crispy bacon, hash browns, and eggs cooked over easy, all topped with melted cheddar. Quick and cheesy.
mainamericanegg dishporkeggs🍳 skilletgluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 strips bacon cut into 1-inch pieces
- 6 cups frozen cubed southern style hash browns, fresh potatoes can also be used ((about 3/4 of 30 ounce bag))
- 1/2 cup white onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water
- 1 clove minced garlic ((this is optional))
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions ((optional))
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 40%
CARBS 33G31% OF CAL
4G FIBER3G SUGAR26G OTHER
FAT 24G51% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 796mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 238mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.