More Great Recipes: Breakfast | Eggs

Potato, Bacon and Egg Scramble

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Member since 2008

Serves | Prep Time | Cook Time


5 slices bacon
1 lb. small red potatoes, cubed (6 or 7)
6 eggs
1/3 Cup milk
1/4 tsp. salt
1/8 tsp. pepper
2 Tbls. butter
4 medium green onions, sliced (1/4 cup)

In 10-inch skillet, cook bacon over medium heat

(8 - 10 minutes), turning occasionally, until

crisp and brown. Remove from skillet; drain on

paper towels. Crumble.

In 2-quart saucepan, heat 1 inch water to boiling.

Add potatoes. Cover; heat to boiling. Reduce heat

to medium-low. Cook covered 6 - 8 minutes or until

potatoes are tender; drain.

In medium bowl, beat eggs,milk, salt and pepper with fork or wire whisk.

In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 - 5 minutes, turning potatoes occasionally until light

brown. Stir in onions. Cook 1 minute, stirring constantly.

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring.

Cook 3 - 4 minutes or until eggs are thickened throughout but still moist.

Sprinkle with crumbled bacon.

Pairs Well With


This sounds so good I am always looking for somthing new to make my husband for sunday morning braekfast. It is the only day he has off to eat breakfast at home.

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