Garden Bounty

  • Yield: 8 servings

"When my mother-in-law was a girl, it was hard to use up all the surplus garden veggies. She served this concoction with soda crackers and sat under a shade tree to eat. No bacon was added, but it was cooked in bacon grease. Since I don't keep this on hand as in the old days, I have to fry some bacon. It does add to the flavor."


6slices bacon
3large potatoes (chopped and boiled)
1 to 2 banana peppers, chopped
4 tomatoes (diced) or 1 14-ounce can with its juice
6 eggs
1/2teaspoon salt to taste
1/4teaspoon pepper to taste


  1. Cook bacon until crisp in large skillet. Remove from skillet. When cool, break into pieces.
  2. Add potatoes to grease in skillet. Add peppers, tomatoes, and bacon pieces.
  3. Beat eggs and pour on top of potato mixture.
  4. Cook 15 minutes on medium heat until heated through and eggs are done. Salt and pepper to taste.

— Cathy  Wilson, Midvale, Utah

Nutritional Info *per serving

  • Glycemic Load 18
  • Calories 210
  • Fat 6g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 145mg
  • Sodium 350mg
  • Potassium 930mg
  • Carbohydrate 28g
  • Fiber 4g
  • Sugars 4g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 15%