Who doesn't love a good Western? Ours stars bacon, Cheddar and potato. It's the tastiest skillet omelet on the range!
What You Need
Original recipe yields 6 servings
1 lb. baking potato es (about 3 medium), peeled, cubed
6 slices OSCAR MAYER Bacon
1/2 cup chopped green pepper s
1 tomato, chopped
3 green onions, sliced
6 egg s
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook potatoes in boiling water in large saucepan 5 min. Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings. Add peppers, tomatoes and onions to skillet; cook and stir on medium heat 3 min.
Drain potatoes. Add to skillet; cook 15 min., stirring occasionally.
Make 6 small wells in potato mixture. Add 1 egg to each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until eggs are set.
Add small amount of chopped fresh cilantro along with the peppers, tomatoes and onions.
Serve topped with TACO BELL® Thick & Chunky Salsa.
Substitute OSCAR MAYER Fully Cooked Bacon for the cooked regular bacon.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.