Breakfast Skillet

This recipe is part of a regimen I feed to add weight to my CF DDF508, GERD, CFRD 35 y/o husband.


2 medium Russet or Yukon Gold potatoes (or sweet potatoes)
3 strips bacon
1 large bell pepper, diced
1 cup mushrooms
1/2 cup onion, diced
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 large eggs
1/3 cup shredded cheese (just about any kind will do)


Place a 10 – 12 inch skillet on the stove. Before you turn the heat on, lay out your three strips of bacon on the pan. Then, turn the heat on low.
Cook the bacon on both sides just before they become crispy. While waiting on your bacon to cook, wash and scrub the potatoes clean, then dice them.
Remove bacon from heat, leave the grease in the pan, and set bacon on a plate lined with paper towels to absorb some grease.
Preheat oven to 400F degrees.
Turn the stove heat up to medium. When bacon grease begins to simmer, add the potatoes and onion and give them a quick mix.
Allow to cook for about 2 minutes, untouched.
Add the chopped pepper, salt, and pepper. Stir things around once or twice.
Allow to cook until potatoes become brown, stirring occasionally.
Break the bacon into the pan with your fingers, stir in the mushrooms, and cook for 2 minutes.
Remove skillet from the heat and flatten out the top of the hash.
Using the back of a spoon, make 4 shallow indentations into the hash.
Crack an egg into each indentation.
Top with shredded cheese.
Transfer skillet to the oven and bake until the egg whites set, about 5-8 minutes.
Season with salt and pepper to taste.
Serve immediately.

Makes 4 servings. Approx total carbs per serving: with Russet potatoes, 35g carbs; with sweet potatoes 19g carbs

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