Grab a skillet and make a stick to your ribs breakfast.
Simple ingredients turn into a delicious breakfast. Easy and ready in 20 minutes. This serves 2. If you need more, double up on the ingredients. And make sure your pan is big enough.
Heat up your skillet over medium heat. Add one tablespoon of butter and melt. Toss in the onion and chopped bell peppers. Cook and stir for 2 minutes. Pour in the eggs and cook, stirring slightly to allow the uncooked part to make contact with the skillet. Keep gently stirring for about 3 minutes or until the eggs are set.
Take them out of the skillet and place on a plate. Cover with foil to keep warm and/or place in an oven on warm to hold while you cook the hash browns.
Add the last tablespoon of butter to the skillet and melt. Pour in the hash browns and cook until light brown, stirring occasionally. Cook for about 5 minutes. Toss in the ham and cook until heated through.
Place the scrambled eggs on top of the hash browns. Place the cheese quarters on top. Cover the skillet with a lid and turn the heat off. Allow the cheese to melt. Serve.
Team Your Gluten Free Kitchen
Photo source: Land o Lakes
Resource: Land o Lakes