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Send a Meal Blog

Sunday, September 26 2010


  • 4  slices  bacon
  • 2  cups  refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
  • 1/4  cup  chopped onion
  • 1/4  cup  chopped green sweet pepper
  • 4    eggs
  • 1/4  cup  milk
  • 1/2  teaspoon  salt
  •   Dash  ground black pepper
  • 1  cup  shredded cheddar cheese (4 ounces)
  •     Bias-sliced green onions (optional)


1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.

2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.

nutrition facts

  • Calories325, 
  • Total Fat (g)18, 
  • Saturated Fat (g)9, 
  • Cholesterol (mg)249, 
  • Sodium (mg)661, 
  • Carbohydrate (g)22, 
  • Fiber (g)2, 
  • Protein (g)18, 
  • Vitamin A (DV%)19, 
  • Vitamin C (DV%)27, 
  • Calcium (DV%)26, 
  • Iron (DV%)12, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  0 Comments  |  Email

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