Baked Eggs with Sweet Potatoes and Bacon
There's nothing fancy about the prep for this skillet breakfast, but it's as colorful and comforting as they come. Small wells are made for the eggs, letting them nestle into the sauteed sweet potatoes, spinach and bacon. It's the perfect combination of fall flavors in a simple, nourishing breakfast.
- 5 slices of bacon, chopped
- 1/3 cup diced onions
- 2 1/2 cups peeled & diced sweet potatoes, fresh or frozen (about a 1/2-inch dice)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 packed cups of chopped spinach (about 5 ounces)
- 1/3 cup vegetable broth
- 4 or 5 eggs, depending on how many you're serving
- 2 tablespoons chopped fresh dill (or basil)
Preheat oven to 400 degrees F.
Heat a 12-inch oven-proof skillet over medium heat. Add chopped bacon and cook until crispy, stirring as you go.
Remove bacon with a slotted spoon and set on a plate lined with a paper towel. Drain all but 1 1/2 tablespoons of bacon grease from pan.
Cook onions in the remaining bacon grease over medium heat, for 2 minutes, until soft.
Stir in sweet potatoes, pepper, salt and garlic powder. Cook for 10 minutes, or until potatoes are slightly crisp on the outside and soft enough to pierce with a fork.
Stir in spinach, broth and bacon; cook for 2 minutes until spinach is softened.
Remove from heat and make wells for the eggs, deep enough so that the eggs will stay contained. Crack each egg into a small ramekin or bowl, then pour into a well. Repeat with all eggs.
Bake the skillet in the oven for 10 minutes, or until eggs are set and yolk is medium soft.
Remove from oven and garnish with fresh dill.