This is an easy and healthy breakfast for the whole family. You can use either bacon or ham, so if you have leftover ham from last night’s dinner, then this is the recipe for you! It’s best to use the whole egg and not egg whites, as the omega-3 in eggs are found in the yolks, since that is where the good fat is contained. Serve with a side of whole grain english muffin to get in your fiber – we need it in our daily diets and serve a very important function in the body.
Country Breakfast Skillet
3 slices (no sugar added) bacon, cut in 2-inch pieces or ham, cut into chunks.
1/4 – 1/2 cup mixture of chopped onion, green peppers and red peppers
1 small tomato, cubed
1/4 cup shredded white cheese of choice (I used Mozzarella and Pepper Jack)
2-3 eggs, lightly beaten
salt and pepper to taste
In a large heavy skillet, cook bacon over moderate heat until crisp.  Remove bacon pieces and place on paper towels to drain. Pour off all but about 2 tablespoons of bacon drippings.  Add the veggie mixture to bacon drippings and cook, stirring gently, until the veggies are tender.  Add tomatoes and cook one more minute, stirring constantly. Add the eggs and cook, stirring gently, until eggs are almost set.  Sprinkle on the shredded cheese and stir until melted.  Season with salt and pepper.  Sprinkle on the crumbled bacon and a little more cheese if desired. Serve and enjoy!