Serves: 4
Total Calories: 223

1 to 2 tablespoon olive oil
1 1/2 cups grated russet potatoes, raw
1 cup chopped onion
4 eggs, beaten
3 slices bacon, cooked and crumbled
salt and pepper to taste
4 to 6 English muffins

In a large frying pan, heat olive oil. Cook potatoes and onion in hot oil over medium-high heat, covered, 6–7 minutes. Stir and turn potatoes every 2–3 minutes, or until potatoes are tender and onions are transparent.

Pour beaten eggs and crumbled bacon over potato mixture. Sprinkle with salt and pepper. Reduce to medium-low heat. Cover and cook an additional 3 minutes. Flip egg and potato over, cover, and cook an additional 2–3 minutes, or until egg is thoroughly cooked. Serve on toasted English muffins. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 223
Calories from Fat: 89

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Breakfast Casserole
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