A cast iron skillet is the perfect vehicle for this easy breakfast skillet. Serve with mimosas at your next Sunday brunch.
Heat oven to 400°F. Heat cast iron skillet over medium-high heat.
Place cut potatoes in microwave safe bowl; lightly cover with plastic food wrap. Microwave on High 4 minutes.
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.
Add bacon mixture and tomatoes to skillet; cook until tomatoes are starting to soften. Remove from heat.
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.
Bake 10-13 minutes or until eggs are cooked to desired doneness. Garnish with chopped basil.
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
+ Calories: 550
+ Fat (g): 29
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 235
+ Sodium (mg): 1270
+ Carbohydrate (g): 32
+ Dietary Fiber (g): 4
+ Sugars (g): 0
+ Protein (g): 39
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