Brunch Recipe: Skillet-Baked Eggs
There are a few things that make a great brunch dish. It doesn’t use too many ingredients. You need only one pan. (Less clean up!) And of course, farm-fresh eggs that are cooked to perfection.
And baked eggs check off all the above. It starts off by frying up bacon, sautéing some mushrooms and spinach, stirring in a creamy alfredo sauce, and cracking eggs on top before putting it all into the oven to bake. If you’re looking for an alternative to the typical fried (or scrambled or boiled) egg, give our recipe a try!
What you need
- Oven-safe skillet
- 1 tablespoon olive oil
- 4 oz (about 4 large) mushrooms, sliced
- 3 oz spinach (a little more than half the bag)
- 5 slices cooked bacon, chopped
- 1 jar (16 oz.) Cucina Fresca Alfredo Sauce
- 4 Smith Brothers Farms Eggs
- Salt and pepper
Preheat oven to 375F. Heat a 12-inch oven-safe skillet over medium-high heat and add olive oil. When the oil is shimmering, add sliced mushrooms and sauté until golden brown.
Add spinach and sauté until it's wilted. Stir in cooked bacon, then add the alfredo sauce. Reduce heat and stir frequently until alfredo is heated through.
Using a spoon, make four divots in the alfredo sauce mixture and gently crack an egg into each one. Season eggs with salt and pepper, and place pan in the oven. Bake until the egg whites are set (about 15 minutes). Remove from the oven, and spoon into bowls. Serve with toasted bread for dipping.