Odds And Ends Breakfast

Monday, August 22, 2011


This breakfast came about the other day as our fridge was almost empty as I had been avoiding the dreaded trip to the grocery store, I love to cook but hate to go to the grocery store. 
I had 5 eggs, 2 potatoes, 3 pieces of bacon and a few other odds and ends. This ended up being so delicious I will defiantly be making this again. It would also be great over the campfire for a one dish camping breakfast. I usually avoid cooking breakfast and leave anything more then oatmeal, muffins or the occasional hard boiled egg to my husband. But I new he would find a bit of frustration this particular morning when he went to look in the fridge and saw my lack of trip to the grocery store. So ahead I forged to create something healthy and delicious. The best part was when the kids asked me to make it again.

I had sauteed 3 strips of natural smoked pepper bacon from Silvana Meats, 2 large potatoes, 1/4 of a onion, 6 mushrooms, 1/2 a bell pepper over medium high heat. Then I seasoned well with granulated garlic, smoked paprika, salt and pepper.
Then I added 4 handfuls washed fresh spinach.
I cooked the spinach until just starting to soften and created a flat bed to break the eggs onto.
Break eggs 1 at a time and season eggs with a little salt and pepper.
Cover pan and cook eggs till desired doness. I had no lid to fit my cast iron pan so I used a cookie sheet.
Checking on the eggs not quite done yet.
mm mm... done.

Odds And Ends Breakfast

Recipe by Serena Bakes Simply From Scratch
Odds and Ends Breakfast in a combination of hash-browns with spinach and veggies and eggs cooked over the top making an easy one skillet meal.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Yield: 5 Servings
  • 3 strips Bacon, diced
  • 1 tablespoons Butter, if needed if bacon's not very fatty
  • 2 large Potatoes, Diced
  • 1/4 whole Onion, Diced
  • 6 whole Mushrooms, Sliced
  • 1/2 whole Bell Pepper, Diced
  • 3 teaspoons Granulated Garlic Or To Taste
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoons Salt Or To Taste
  • 1 1/2 teaspoons Pepper
  • 4 handfuls Spinach, Washed and Cleaned
  • 5 whole Eggs (Or More)
  • Hot Sauce and Ketchup for condiments
Cooking Directions
  1. Place bacon in a saute pan and cook until fat starts to render over medium high heat. Add butter if needed and onion and cook until onion starts to caramelize.
  2. Add potatoes and mushrooms, cook until potatoes are cooked through and brown on the outside.
  3. Add bell pepper. Then add spinach and toss to slightly cook spinach.
  4. Flatten hash brown mixture as much as possible to make a bed for the eggs.
  5. Break eggs over the top of the hash browns, lightly salt and pepper to taste.
  6. Cover pan and cook over medium high heat until eggs are desired doness and whites are cooked through.

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