Bacon, Spinach & Tomato Breakfast Skillet

One of my favorite things I have been doing recently is Skillet Sundays. This is the perfect recipe for breakfast, or, if you’re like me and normally end up making “breakfast” much closer to lunch or early dinner time, the perfect recipe to eat later in the day when you’re still really craving breakfast. It’s a very basic recipe that is pretty much impossible to mess up. Because it’s a basic recipe, you can easily add more vegetables to it to make it your own (like peppers or mushrooms). It’s such a great savory breakfast dish, and it’s full of flavor. This recipe make a lot too. I always have some left over, which is why it’s perfect to make on Sunday, because I can take it to work for lunch the next day.

Ingredients:

• 4 eggs, beaten
• A splash of milk to make scrambled eggs
• Salt and pepper
• 1 yellow onion, diced
• 3 cloves of garlic, minced or pressed
• 3 potatoes, washed and diced (they don’t have to be peeled)
• 2 1/2 cups of spinach, tightly packed
• 1 cup of cherry or grape tomatoes, halved lengthwise
• 4 to 6 slices of bacon (depending on how much you want)
• 2 scallions (green part only), sliced
• 1/4 cup of your favorite cheese (I normally use goat cheese or feta, but in the photos I used freshly grated gouda)
• Other great additions: diced bell pepper, sliced shiitake mushrooms
• Optional: sliced avocado with lemon juice for serving

*Note: for this recipe you will need an oven-safe pan, like a cast iron skillet. If you do not have one, don’t worry. Cook your food in a pan like normal, and it can be transferred into an oven safe baking dish later on.*

Directions:

1. Make scrambled eggs. For me, that means beating my eggs (with a hand mixture so they’re extra fluffy) with a splash of milk, salt, pepper and Old Bay seasoning. Then I add butter to a pan to coat it, pour in the egg mixture, and cook to my desired consistency. Cook the scrambled eggs how you normally would with your favorite seasonings. When the eggs are done, put the eggs into a bowl and place into the microwave or the oven (make sure it is off!!) to keep warm.
2. In an oven-safe skillet, heat 2 tbsp of oil over medium heat until it is shimmering. Add the onion and sauté for about 5 minutes, until it is beginning to soften. Next add the garlic. Sauté for about 1 minute, until fragrant.
3. To the pan, add the potatoes and a large pinch of salt and pepper. Saute them for roughly 15 to 20 minutes. Stir them occasionally, but in between, let them stay on the side they are one so they can form a brown crispy layer. For the last 2-3 minutes, place a lid on the pan to allow the steam to soften the potatoes. Don’t worry if they are still a bit firm, they do not need to be perfectly soft, as they will continue to cook.
4. While the potatoes cook, cook the bacon in a separate pan. Once the bacon is cooked to your desired crispness (I like for it to be a little bit on the crispy side since it will be going into a dish with a lot of softer textures), remove from pan and place on a paper towel lined plate to cool. Once it is cool enough to handle, crumble or cut it up into smaller bite sized pieces. Set aside.
5. Add the tomatoes to the pan. Place a lid on the pan and let sit for about 5 minutes, or until the tomatoes have begun to soften, stirring occasionally.
6. Add the spinach to the pan a handful at a time, mixing it in with what is already in the pan, and allowing it to slightly shrivel before adding more. Once it is all added, saute for about 2-3 minutes.
7. Add the bacon to the pan. Stir to incorporate.
8. At this point, taste the prepared vegetables and add more salt and pepper if necessary. Your potatoes should be soft on the inside, but browned and slightly crispy on the outside. If they are not as soft as you’d like them to be, place a lid back onto the pan, and check to see if they’re your desired softness every 2-3 minutes.
9. If you are not using an oven-safe skillet, now would be the time when you transfer everything from the pan into an oven-safe baking dish. Put the scrambled eggs in the center on top. Sprinkle the dish with your favorite cheese.
10. Turn the broiler on high and place the dish in the oven on the middle rack for 5 minutes, or until the cheese is bubbly and the pan is sizzling. Remove from the oven.
11. Serve topped with scallions & enjoy! Tip: serve with an avocado that has been tossed in lemon juice, salt and pepper for the ultimate breakfast skillet experience.

If you enjoy my posts, please be sure to follow my blog to receive an email notification every time I post! Have you made this breakfast skillet? Did you make any tweaks? Rate this recipe and leave a comment below to share your experience.