• 8 slices Smithfield® Bacon,
  • 2 cups prepared shredded hash browns,
  • 4 eggs, beaten,
  • Pinch each salt and pepper,
  • 4 tsp. butter,
  • 1 cup halved cherry tomatoes,
  • 1 ripe avocado, halved, pitted, peeled and sliced,
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Bacon and Egg Breakfast Bowl

MAIN DISH

Bacon and Egg Breakfast Bowl

1. Cook bacon and hash browns according to package directions.

2. Meanwhile, whisk together eggs, salt and pepper. Melt butter in skillet set over medium heat; pour in egg mixture. Cook, stirring frequently, for 3 to 5 minutes or until eggs are set and soft curds have formed.

3. Divide hash browns among 4 bowls. Top with bacon, scrambled eggs, cherry tomatoes and avocado.

 

Tip: Substitute fried eggs for scrambled eggs if desired.