Farmersbreakfast Recipes

Steps:

• In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture., Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Steps:

• In a 2-qt. microwave-safe dish, combine the potatoes, green pepper and butter. Cover and microwave on high for 7-8 minutes or until vegetables are tender, stirring once. , In a large bowl, beat the eggs, milk and pepper; stir in ham and mushrooms. Stir into potato mixture. Cover and microwave at 70% power for 8-10 minutes or until eggs are almost set, stirring every 2 minutes. , Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes or until cheese is melted and eggs are completely set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
• In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
• Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
• Set bacon aside to drain on papertowels.
• Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.
• Sprinkle cheese over potatoes, and stir until cheese melts.
• Pour eggs into skillet; cook over low heat, stirring gently, until done.
• Season to taste with salt and pepper.
• Sprinkle with bacon, and serve immediately.

Steps:

• In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
• Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
• Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
• Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

Steps:

• Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
• Sprinkle dish with cheese, ham and onions.
• In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
• Pour into baking dish over the potato mixture.
• Cover and refridgerate for several hours or overnight.
• Remove from refridgerator 30 minutes before baking.
• Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.