Bacon Sunshine Skillet


  • 2 tbsp oil
  • 2 cups frozen shredded hashbrowns
  • 2 large green onions, sliced
  • 6 eggs
  • 1 pkg (2.1 oz) OSCAR MAYER Fully Cooked Bacon, cut into 1/2 inch pieces
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1 tomato, chopped


  1. Heat oil in medium nonstick skillet on medium high heat.
  2. Add potatoes and onions and cook 8 to 10 minutes or until potatoes are browned, stirring occasionally.
  3. Remove from heat.
  4. Spread potatoes to evenly cover bottom of skillet.
  5. Whisk eggs in small bowl. Stir in bacon, salt and pepper.
  6. Pour over potatoes and cover.
  7. Cook on medium low heat 10 minutes or until eggs are set.
  8. Top with cheese and tomatoes and cook, covered  3 to 4 minutes or until cheese is melted.

Courtesy of KRAFT Foods


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