Country Breakfast
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
potatoes
cooked, cubed |
|
| 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
cooked, cubed |
|
| 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.
