This breakfast/brunch recipe is quick, easy, absolutely delicious and the best part, you can prepare the entire dish in a single pan! Woohoo for easy clean up! I also love the versatility of this recipe. Don’t have any bacon? No worries, add some crumbled sausage. No mozzarella cheese? Not a problem, use whatever you like. There really isn’t a wrong way to make it! Here is how I made it today!
- 1/2 yellow onion, diced
- 5 slices thick sliced bacon, chopped
- 4 cups potatoes, peeled and diced small
- 1/2 Tablespoon aregano
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 Tablespoon minced garlic
- 1 14.5 ounce can petite diced and peeled tomatoes, drained
- 8 ounced shredded mozzarella cheese
- 4 eggs
- Salt and pepper to taste
- Fresh chopped parsley (optional)
Preheat oven to 400 degrees. Meanwhile, in a large cast iron skillet, over medium high heat, add in the onions and bacon. Saute until bacon is crisp and onions are slightly browned. Add in the potatoes, stir well and continue to cook until potatoes are tender. Stir in the tomatoes, oregano, onion powder, paprika and garlic. Mix well. Spread the cheese over the top. Make 4 small, shallow wells in the cheese. Crack an egg in the center of each well. Place in the preheated oven and back for about 10-15 minutes or until the eggs whites are set. Remove from oven. Plate, garnish with fresh chopped parsley and serve with buttered toast.
As always, I hope you enjoy!
Much Love- The Glitzy Gourmet!