Baked Breakfast Skillet

This baked skillet uses potatoes as the crust, making it an easy, delicious and balanced breakfast favorite.

Ingredients

• 16 mini potatoes (Little Duos, Little Potato Co.)

• 4 slices turkey bacon (lower sodium)

• 8 large eggs

• 1 tbsp avocado oil or butter

• 3 oz, Vermont Extra Sharp White Cheddar Cheese (or cheese of choice)

• 1/4 medium yellow onion

• Seasonings: dried parsley, black pepper

• Equipment: round, deep dish pan or pie tin

Instructions

1. Put the potatoes in a pot of cold water & add generous amount of salt. Bring to a boil and boil the potatoes.

2. While the potatoes are boiling, preheat the oven to 400°F.

3. Once the potatoes are boiled & softened, transfer to your greased baking dish, apply a layer of of parchment or wax paper on top, and use a hard, flat surface to smash down he potatoes, forming a crust around the pan.

4. Bake the potato crust for 10-12 minutes. While the crust is baking, prepare the filling.

5. Chop & dice up the onion, turkey bacon & cheese, transferring to a mixing bowl as you prep each ingredient.

6. Once all the ingredients are added, crack your eggs into the same bowl and add seasonings.

7. Mix well until all ingredients are thoroughly combined, then pour into the potato crust.

8. Bake for another 30 minutes, or until thoroughly cooked and the egg center is no longer jiggly.

9. If not serving right away, allow to cool and solidify before cutting.

*serves 4-6