Saturday Skillet Breakfast

Who doesn’t love a mix of smoky bacon, eggs, and potatoes? This recipe is great for a lazy Saturday morning and all the mornings in between.


  • 12 slices turkey or tempeh bacon, cut into 1/2 inch pieces
  • 1 medium potato, cut into small cubes
  • 2 green onions, thinly sliced
  • 1/2 tsp. chili powder
  • 1 carton 8 oz. frozen, thawed or refrigerated cholesterol-free egg product (JustEgg), beaten
  • 1/2 cup of chopped vegetables (like bell pepper, broccoli, spinach, olives, tomato)


  1. Place bacon and potato in non-stick skillet. Cook on medium heat 12 minutes or until potatoes are fork-tender, stirring frequently.
  2. Stir in onions, vegetables and chili powder. Pour egg product evenly over mixture; cover. Reduce heat to low and cook 5 minutes or until mixture is set. Cut into 4 wedges