Potato, Bacon and Egg Scramble
Potato, Bacon and Egg Scramble Preparation
1. Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cook 6-8 minutes or until tender, drain. Beat eggs, milk, salt and pepper with fork; set aside.
2. Melt butter in 10-inche skillet over medium-high heat. Cook potatoes in butter 3-5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
3. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constantly stirring. Cook 3-4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.
5g fat (1g sat)
22g carbohydrates (2g fiber, 3g sugar)
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