Wednesday, May 9, 2018

Spinach, Bacon, and Roasted Red Pepper Skillet

I love Breakfast for dinner but I wanted to prepare something different than the usual ham and eggs. I am so glad I decided on this dish! Fresh baby spinach, bacon, and roasted red peppers made this skillet a fun and delicious twist on the traditional. It was a hit with the entire family!

Spinach, Bacon, and Roasted Red Pepper Skillet
Serves 4
1 bag diced hash brown potatoes
1 onion chopped
3 cups fresh baby spinach
6 roasted red peppers, diced (I used Mezzeta)
10 slices bacon cooked and crumbled
1 tsp. pepper
1 tsp. salt
1 tsp. garlic salt
2 cups sharp shredded cheddar cheese
8 eggs
2 tablespoons canola oil

Heat oil in large saucepan. Add potatoes and season with salts and pepper. Toss in onions and cook for about 10 minutes per side or until potatoes are crispy and veggies are tender. Add peppers, spinach, bacon, and cheddar cheese.

Cover and cook for about five minutes or until spinach is slightly wilted and cheese is melted. Top with eggs of your choice. Enjoy!

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