“This used to be served at the Fremont Elks Club for breakfast on Sunday mornings. As you can see it's a combination of everyone's favorite breakfast staples so feel free to add a little more or less of each ingredient to your liking, but you get the idea. Enjoy!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown and drain the bacon, discarding the grease. Microwave the sliced potatoes until tender. Place butter and potatoes in a very large skillet or griddle and fry for approximately fifteen minutes until brown. Season potatoes with the seasoned salt and pepper while frying.
  2. Add the onions, mushrooms, tomatoes, and both type peppers to the potatoes, frying for an additional ten to fifteen minutes or so until well browned. Crumble the fried bacon and stir both the bacon and the ham into your potatoes.
  3. In a separate bowl mix together the eggs and milk with a fork and then pour this over your potato mixture. Stir and cook the egg and potato mixture until the eggs are done, similar to if scrambling eggs.
  4. Divide into four equal servings, putting one serving on each plate. Top each serving with two pieces of cheese, cover, and then microwave each serving only until cheese is melted.

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