Southern Breakfast Skillet
- 1/2 pound bacon
- 1/2 cup diced onion
- 2 14.5 oz. can hominy drained
- 8 eggs beaten
- Sea salt and freshly ground black pepper to taste
- In a large skillet, cook bacon until almost tender. Drain the grease off the bacon and add onion.
- Continue cooking until bacon is crisp and onion is tender.
- Stir in hominy and eggs and season with salt and pepper. Cook until eggs are set.
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