This recipe is a hit when I serve with warm crusty bread and coffee.
Place potatoes in a large saucepan; cover with water. Bring to boil; continue boiling 5 minutes. Drain well and set aside. Cook bacon in large skillet until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 minutes. Add potatoes; cook an additional 15 minutes, stirring occasionally. Make 6 small wells in potato mixture. Add 1 egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5-8 minutes or until eggs are set.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 6 | ||
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Calories: 625 | ||
Calories from Fat: 394 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.8g | 58 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 1096.3mg | 337 % | |
Sodium 706.1mg | 24 % | |
Potassium 796.4mg | 21 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 14.7g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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