Down on the Farm Breakfast
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
cooked |
|
| 2 | cans |
new potatoes
|
*
|
| 2 | medium |
onions
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 18 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
cooked |
|
| 2 | cans |
new potatoes
|
*
|
| 2 | medium |
onions
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 18 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 15 | ml |
garlic powder
|
|
Directions
Cook bacon and reserve grease.
Drain potatoes and slice not more than ¼ inch thick.
Brown potatoes in reserved bacon grease.
Add onions and green peppers.
Beat eggs and add milk.
Break cooked bacon into small chunks and add to mixture.
Add garlic powder and Tabasco to taste.
Add to potatoes and onions. Stir often until set.
