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This recipe was submitted for the contest Breakfast for Dinner.
Sue Sturrock | Heart of Texas EC
Consider topping this easy egg bake with thinly sliced scallions or grated cheese.
2 slices bacon, or more as desired
1/2 onion, chopped
1 bag (1 pound) frozen hash brown potatoes
10 grape tomatoes, halved (or 1 chopped Roma tomato)
1. Preheat oven to 350 degrees.
2. In a large cast iron skillet or ovenproof pan, cook the bacon until crispy, then transfer to a paper towel-lined plate and set aside. Add onion to the skillet and sauté in the bacon drippings until softened.
3. Add the hash browns, and cook, stirring occasionally, until crisp. Make 6 evenly spaced wells in the hash browns and crack an egg into each well. Season with salt and pepper and top with tomatoes.
4. Bake until the eggs reach desired doneness. Before serving, crumble the bacon and scatter over the eggs. Cut into wedges, with an egg for each serving.