Bacon Sunshine Skillet Food

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BACON SUNSHINE SKILLET

Steps:

• Heat oil in non stick skillet on medium high heat.
• Add potatoes; cook 8-10 minute.
• or until potatoes are browned, stirring occasionally.
• Spread potatoes to evenly cover bottom of skillet.
• Mix eggs bacon onions salt and pepper in small bowl.
• Pour egg mixture evenly over potatoes.
• Reduce heat to medium low; cover.
• Cook 10 minute.
• or until eggs are set.
• Remove from heat.
• Sprinkle with cheese and tomatoes.
• Cut in wedges to serve.

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.