Skillet Breakfast

This morning I was craving some breakfast that included potatoes, eggs and meat, this fit the bill.  The ingredients can be customized to fit what you want.

For the Recipe:

1 lb. bacon cut into 1/2" pieces
1/2 onion, chopped
1 package frozen spinach, defrosted and drained
3 medium yukon gold potatoes, sliced roughly 1/4" thick
8 eggs
1/4c. half-n-half
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 1/2c. cheese, I used monteray jack and cheddar

Preheat oven to 350degrees

In a cast iron skillet fry the bacon pieces until they start to get browned, over medium high heat. 

Add the onion and cook until the bacon is fully browned and the onions are soft and have taken on some color. 

When I start the bacon I also boil the potatoes in another pot with salted water.  You want the potatoes to be soft or they will not cook thoroughly in the oven, this usually takes about ten minutes of actual cooking time. 

Once the bacon and onions are nice and cooked add the drained spinach and give it a good stir.  Let them all cook together for a few minutes so the spinach gets nice and coated in the bacon grease.  Drain the potatoes.  Also take this time to whisk the eggs in a separate bowl with the cream, salt pepper and garlic powder.

Take out the bacon, onions and spinach from the skillet, turn the heat to low then arrange the potato slices on the bottom. 

Cover the potatoes with the bacon, onion and spinach.  Sprinkle with the cheese then pour over the eggs. 

Place the skillet in the oven for about 20 minutes, or until the eggs are set and it's nice and brown on the top.  If you use a convection oven this time will be reduced.

Enjoy!