serves 6
time 30 mins
difficulty moderate
  • Cast iron skillet
  4 slice 4 slice bacon (cooked then diced)  
  1. cook bacon in a 9-inch cast iron skillet over medium heat until crisp.
  2. remove bacon to drain on paper towels; set aside. scrape the bottom of the pan if needed with a metal spatula.
  3. pour off all but 1 tablespoon of the drippings.
  4. add potatoes to skillet; cook 2 minutes, stirring occasionally. preheat broiler.
  5. beat eggs in a medium bowl. stir in milk, salt and 1 cup of cheese.
  6. add egg mixture to skillet; stir to combine.
  7. cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (center will be wet.)
  8. uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon.
  9. transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted.
  10. garnish with chopped green onions. cut into 6 wedges.
8 oz 2 cup 8 oz (2 cup) frozen hash brown potatoes with peppers and onions (thawed)  
  6 whole 6 whole eggs  
  1/4 cup 1/4 cup 1% milk  
  1/2 tsp 1/2 tsp salt  
7 oz 1 3/4 cup 7 oz (1 3/4 cup) sargento® bistro® blends shredded nacho & taco cheese  
  1/2 bunch 1/2 bunch green onions (chopped)