I always eat breakfast. In fact, if I skip it I find myself feeling faint and lightheaded and eventually sick. So after my coffee, more often than not, I have some form of eggs for breakfast. Whether it’s soft boiled, hard boiled, an egg sandwich, or as in this case, sunny side up, I love eggs in many forms.
This cheesy egg skillet is a variation of the Mexican eggs recipe I found on Sargento’s website. Sargento uses red or green bell pepper, onions and mushrooms topped with their 4 cheese Mexican shredded cheese blend. I always have a freezer bag with diced onions, green pepper and mushrooms to use in omelets and on pizza, so I used that instead of their suggestions. I did have some of their 4 cheese Mexican blend in the bottom drawer of the fridge, so it was a perfect choice for breakfast today.
Cheesy Egg Skillet
2 tablespoons unsalted butter
2/3 cup onion, green bell pepper, and mushrooms, diced
2 large eggs
1 cup cooked red potato quarters (leftover from dinner)
1/2 cup Sargento® Fancy Shredded 4 Cheese Mexican Cheese
Melt butter in large skillet over medium heat. Add onion, bell pepper and mushroom mixture; cook 3 minutes, stirring occasionally.
Add potatoes and cook until browned on both sides, stirring occasionally. Push vegetables to edges of skillet. Break eggs into skillet. Season eggs and vegetables with salt and pepper to taste. Sprinkle cheese over eggs and vegetables.
Cover and cook 1 minute or until cheese is melted.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)
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