The Good Breakfast

The Good Breakfast


Makes 57

  • 1  pound(s)  bacon (chopped before cooking)
  • 1  bag frozen diced potatoes
  • 2  c  grated cheddar cheese
  • 10  eggs
  • garlic salt to taste
  • pepper to taste


In a 12" skillet, cook bacon until crisp, remove bacon, and leave in half of the bacon grease (about 4 tbsp). Add potatoes, garlic salt, and pepper, cover and cook until done, stirring occasionally. When the potatoes are done, turn the heat down to low/medium, crack the eggs open and carefully put them directly onto the potatoes, trying not to break the yolks, cover and cook until the eggs are just about done, about 10 minutes (depending how you like your eggs, longer for completely cooked yolks). When the eggs are done, turn off the heat, sprinkle the bacon and grated cheese over the eggs, cover for about 3 minutes, just long enough for the cheese to melt. Serves 5 to 7 people.

Paula Gravelle, Hesperia, CA


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