Country Breakfast
Yield
2 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
potatoes
cubed, cooked |
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| ⅓ | cup |
margarine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
potatoes
cubed, cooked |
|
| 118 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 79 | ml |
margarine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Cook potatoes, green pepper and onion in margarine until lightly browned.
Season to taste.
Break eggs over potato mixture; cover, cook until eggs are done.
Sprinkle with cheese; cover and heat until cheese melts.
