Breakfast Skillet

A hearty one-pan breakfast with crispy hash browns, sautéed onion and red pepper, wilted spinach, eggs cooked to your liking, plus bacon and feta sprinkled over top.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in the skillet over med. heat and add the diced onion and red bell pepper. Sauté for 3–5 min. until they start to become tender. Add the thawed hash browns. Cook, stirring occasionally, until the hash browns become golden and crispy, about 8–10 min.

Step 2

Add the fresh spinach leaves, and cook until the spinach starts to wilt, 30–60 sec.

Step 3

Use a spoon to create 4 wells or indentations in the hash brown mixture. Crack one egg into each well. Lower the heat to med.-low.

Step 4

Sprinkle the cooked bacon and crumbled feta cheese evenly over the skillet and around the eggs.

Step 5

Cover the skillet with a lid and cook for about 4–6 min., or until the egg whites are set but the yolks are still slightly runny. If you prefer your eggs to be more well-done, you can cook them longer. Add salt and pepper and garnish as desired.