I know I’m not alone when I say there is something comforting about having breakfast for dinner. For me, breakfast is usually a meal that I only sit down to enjoy on weekends; during the week, I just pour cereal in a bowl and run out the door 5 minutes later.

Weekends, however, feel like they are made for taking the time to enjoy some delicious homemade pancakes, hot crispy bacon, or scrambled eggs. So maybe the idea of having an elaborate breakfast — for dinner — makes me feel like I am back on weekend time, relaxing and enjoying the day.

This particular skillet is the perfect combination for it too — meat, potatoes, eggs — all in one bowl.  I highly recommend using the single serve skillets so that you don’t even need to change bowls after cooking! It’s ready in under 30 minutes, so next time you need a mid-week break, try out this breakfast in a bowl :)

Baked Cheddar, Eggs, & Potato Bowls

Adapted from Taste of Home

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds red potatoes, chopped
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 eggs
• 1/2 cup shredded cheddar cheese

Directions:

Preheat oven to 400°. In a large pan, heat olive oil over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, and all seasonings. Transfer the potatoes to two, individual serve skillets.

With back of a spoon, make three wells in the potato mixture; break an egg into each well.

Bake in the oven for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cooked bacon and cheese; bake for an additional minute or until cheese is melted.

Brown your potatoes in olive oil. Once crisp through in all your spices and mix. 

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 Pour into your skillet and add eggs before placing in the oven.

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