Sunny-Side-Up Egg & Bacon Skillet

Ingredients
1 tsp. oil
1/2 cup frozen bite-size seasoned roasted potatoes
1/4 cup chopped green peppers
4 slices Fully Cooked Bacon, cut into 1-inch pieces
1 egg
1 Tbsp. Shredded Cheddar & Monterey Jack Cheese


Direction
Heat oil in small nonstick skillet on medium heat. Add potatoes and peppers; cook and stir 2 min. Add bacon; cook 2 min., stirring frequently. Remove from skillet; cover to keep warm.

Break egg into center of skillet; cook 1 min. (Do not stir.)

Spoon potato mixture around egg; sprinkle with cheese. Cover. Cook 1 min. or until egg white is set and cheese begins to melt.


Kitchens Tips
Substitute your favorite combination of chopped fresh-from-the-garden vegetables, such as asparagus, green onions or summer squash, for the green peppers.
How to double recipe
Prepare as directed, using a medium nonstick skillet and doubling all ingredients. After vegetables and bacon are cooked, move them to edge of skillet. Add eggs to center of skillet; cook until whites are set. (Do not stir.) Cut in half to serve. Makes 2 servings.
Serving Suggestion
Serve with fresh fruit to round out meal.

Green Onion and Cheddar Spoonbread

Ingredients
2 tablespoons unsalted butter
3 1/2 cups milk
1 cup yellow cornmeal
1 1/2 cups finely chopped green onions
Salt and freshly ground black pepper
1/2 teaspoon red hot sauce
5 eggs
1 1/4 cups coarsely grated Cheddar





Directions
Preheat the oven to 400 degrees F.

Butter an 8-cup gratin dish or souffle dish with 2 teaspoons of the butter and set aside.

In a large heavy saucepan, bring the milk and remaining butter just to a boil. Whisk in the cornmeal, little by little, until smooth and thoroughly combined. Return mixture to a boil, reduce heat slightly so the mixture remains at a low boil, partially cover pan and cook until quite thick, 4 to 5 minutes. Transfer to a large mixing bowl, add the green onions, salt and pepper and hot sauce, to taste. Let stand, covered with plastic wrap, for 10 to 15 minutes.

In a separate bowl, whisk the eggs until light and fluffy. Whisk the eggs into the hot cornmeal mixture, along with 1 cup of the Cheddar. Turn mixture into the buttered dish and place entire dish on a baking sheet. Sprinkle the top with the remaining 1/4 cup of cheese. Bake until firm, puffy, and golden brown on top, 35 to 40 minutes. Serve immediately.