• 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

Instructions:

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.