Bacon Potato Egg Bake

1. 1

   Preheat oven to 350 F.

2. 2

   Put onions into a large skillet and begin caramelizing over low heat. Cook potatoes over medium heat in another skillet. Begin cooking bacon over medium heat in another skillet.

3. 3

   Once potatoes are golden brown on all sides, immediately combine them in a bowl with the spinach and set aside.

4. 4

   Once bacon is cooked and crisp, remove it from the skillet to a paper towel lined plate to drain. Then chop it roughly and set aside.

5. 5

   Remove onions from heat once they are golden and set aside

6. 6

   Coat a standard size pie dish with the butter. Add potato/spinach mixture in an even layer. Then sprinkle on the chopped bacon, caramelized onions and 1 cup of shredded cheese. Then crack in the eggs, evenly spacing them across the dish. Then add the remaining 1/2 cup of shredded cheese. Top with salt and pepper.

7. 7

   Bake until egg whites are cooked and yolks are done to your preference (15-20 minutes for runny yolks and 25-30 for cooked yolks). Remove from oven.

8. 8

   Let it cool for ten minutes on a wire rack before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.