Recipe Station

We believe that every breakfast meal should be fit for a champion, and this recipe delivers! Enjoy this delicious skillet that's loaded with eggs, bacon, green chiles and hash browns. It's so easy to make you'll be making this at least once a week from now on!

What You Will Need:

• 3/4 lb bacon, cut into 1-inch pieces

• 3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)

• 3 eggs

• 1can (4.5 oz) Old El Paso™ green chiles, drained

• 3/4 cup shredded Cheddar cheese (3 oz)

• 1 medium tomato, chopped

How To Prepare:

1. Cook bacon in skillet until crispy. Drain excess grease from pan, leaving about 2 tablespoons left with the bacon.
2. Add potatoes to skillet and cook thoroughly. This should take about 10 minutes and don't forget to stir occasionally.
3. In a mixing bowl, scramble eggs and incorporate green chiles. Pour over the potato mixture in the skillet and turn the temperature to low setting. After about 10 minutes the eggs should be cooked.
4. Add a layer of cheese and freshly topped tomatoes to the skillet and cover with a lid. Once cheese is melted, turn on the stove because you are ready to eat!

Garnish with green onion and serve with a side of sour cream and your favorite hot sauce. Or you can place this skillet dish inside of an English muffin and you have the ultimate breakfast sandwiches. Or you can place inside large flour tortillas and make breakfast burritos out of this mix. However you decide, you can use this recipe and make a variety of champion breakfasts.

Article Source: Betty Crocker