Southern Breakfast Skillet

Servings 4 people


  • 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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