Pepper Potato Cheesy Country Morning Skillet Food

COUNTRY MORNING SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
• Add eggs, 1 at a time, to skillet, spacing eggs evenly over potatoes; cover. Cook 3 to 4 min. or until egg whites are set and yolks begin to thicken but do not become firm.
• Sprinkle with cheese; cook, covered, 1 min. or until melted.

SOUTHWEST-STYLE CHEESY BREAKFAST SKILLET

Steps:

• Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Add onions and red peppers to drippings in skillet; cook 4 to 6 min. or until crisp-tender, stirring frequently. Stir in potatoes and jalapeño peppers; cook 15 min. or until potatoes are evenly browned, stirring occasionally.
• Make 4 small wells in potato mixture with back of spoon; slip 1 cracked egg into each well. Top with bacon and cheese; cover. Cook 3 to 4 min. or until egg whites are firm and yolks are cooked to desired doneness. Remove skillet from heat. Let stand, covered, 1 min.
• Top with salsa and cilantro.

CHEESY POTATOES 'N' PEPPERS

Steps:

• In a large skillet, saute onion in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth., Place half of the potatoes in two greased 11x7-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers., Cover and bake at 350° for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.

CHEESY YELLOW PEPPER COUNTRY MORNING SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
• Make 4 wells in potato mixture. Slip 1 cracked egg into each well; cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
• Sprinkle with cheese; cover. Cook 1 min. or until melted.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

CHEESY POTATO & EGG SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
• Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
• Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

CHEESY POTATOES 'N PEPPERS

Steps:

• In a large skillet, saute onions in butter until tender.
• Whisk in flour, salt and pepper until blended.
• Gradually add milk.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until sauce is thickened.
• Remove from the heat.
• Stir in cheese until smooth.
• Place half of the potatoes in two greased 11"x7"x2" baking dishes.
• Pour half of sauce over potatoes.
• Top with half to two-thirds of peppers and remaining potatoes.
• Pour remaining sauce over potatoes.
• Sprinkle with remaining peppers.
• Cover; bake at 350 degrees for 1-1/4 hours.
• Uncover and bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.

PEPPER & CHEDDAR COUNTRY MORNING SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
• Make 4 wells in potato mixture; fill with egg product. Cook 3 to 4 min. or until egg product is set.
• Sprinkle with cheese; cover. Cook 1 min. or until melted.

PEPPER & POTATO CHEESY COUNTRY MORNING SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
• Make 4 wells in potato mixture. Slip 1 cracked egg into each well; cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
• Sprinkle with bacon and cheese; cover. Cook 1 min. or until cheese is melted.