Bacon, Pork Roll, Sausage, & American Cheese Shredded Hash Brown Omelette

Total Time
Prep: 10 min. Cook: 25 min.
Yield
2-3 servings
Test Kitchen Approved
One of my favorite pastimes is cooking. My friends and family have always encouraged me…mainly because they get to sample my “creations”. This recipe is a classic that I’ve been making for years.
Ingredients
4 bacon strips
2 cups frozen shredded hash brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 large eggs, lightly beaten
1/4 cup whole milk
1/2 teaspoon salt
Dash pepper
1 cup shredded sharp cheddar cheese
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside.
Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender.
In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.
Nutrition Facts
1 cup: 462 calories, 35g fat (17g saturated fat), 346mg cholesterol, 942mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 21g protein.