Lightened-Up Breakfast Skillet
One-Pot Skillet Breakfasts
Spring Brunch
Lose the fat but not the flavor. A classic combo of eggs, hash browns and spinach – liberally peppered with crispy chicken bacon that’s less substitute than substantial.
|
5 Prep Time (Min.) |
30 Total Time (Min.) |
|
7 Ingredients |
6 Servings |
Ingredients
7 slices
al fresco Uncured Original Chicken Bacon
3 tbsp
vegetable oil, divided
1 (20 oz) package
4
large eggs, lightly scrambled
2 cups
firmly packed baby spinach
to taste
salt
to taste
pepper
NUTRITION FACTS
Serving Size 6
Servings per container
Amount Per Serving
Calories Calories from Fat
% daily value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Instructions
In a large skillet, warm the bacon by placing it in a heated pan over medium heat. Cook for about 45 seconds then remove and cool. Chop the bacon coarsely. Add 2 tablespoons of oil to the skillet and add the hash browns. Press them lightly in the pan. Cook for 7 to 8 minutes or until starting to brown. Drizzle the remaining tablespoon of oil over the potatoes and then flip. Cook until brown and crisp. Add the eggs and spinach to the hash browns and stir to combine. Reduce the heat to low and stir constantly to cook the eggs through. Stir in the chopped bacon and cook until the spinach has wilted. Add salt and pepper to taste. Serve immediately.Credit to Southern Bite
