• 4 servings

  • 25 min

    Prep time

  • 1 hr

    total time

Herbed Breakfast Skillet

A cast iron skillet is the perfect vehicle for this easy breakfast skillet. Serve with mimosas at your next Sunday brunch. 

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How to make

STEP 1

Heat oven to 400°F. Heat cast iron skillet over medium-high heat.

STEP 2

Place cut potatoes in microwave safe bowl; lightly cover with plastic food wrap. Microwave on High 4 minutes.

STEP 3

Meanwhile, cook bacon in heated skillet until crispy. Add onions and garlic; saute 30 seconds or until just softened. Using a slotted spoon, scoop bacon mixture into small bowl; set aside. Drain excess bacon fat, if necessary. Add potatoes to hot skillet. Cook, stirring occasionally, 3-5 minutes or until potatoes are golden brown.

STEP 4

Add bacon mixture and tomatoes to skillet; cook until tomatoes are starting to soften. Remove from heat.

STEP 5

Stir in 1/4 cup feta spread until melted and mixture is coated. Make four wells; crack eggs into wells. Top with remaining feta spread, dolloping it in small mounds.

STEP 6

Bake 10-13 minutes or until eggs are cooked to desired doneness. Garnish with chopped basil.

Ingredients

1 1/2 pounds (7 to 8 ) red potatoes, cut into 1/2-inch pieces

1/2 pound thick-cut bacon, cut into 1-inch pieces

1/2 teaspoon finely chopped fresh garlic

1/4 cup chopped onion

1 pint (2 cups) halved cherry tomatoes

4 large eggs

1/2 cup Philia™ Rosemary & Basil Spread

Chopped fresh basil leaves, as desired

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