By Protein
Hot Honey Bacon Breakfast Skillet Recipe
Ingredients
- 1/2 cu Wright® Brand Hickory Smoked Honey Thick Sliced Flat-Pack® Bacon , diced
- 1 cu. Sweet Potatoes, diced
- 3 oz. Kale, choppped, washed
- 1/4 cu Peppers and Onions, prepared
- 2 ea. Egg
- 2 Tbsp. Feta, crumble
- 5-7 ea. Parsley Leaf, picked for garnish
- 1 Tbsp. Hot Honey
Tyson Alternative Products
- Wright® Brand Hickory Smoked Honey Thick Sliced Flat-Pack® Bacon 10/12
Sweet, spicy and savory, this skillet hash hits every note. Roasted sweet potatoes, hot honey bacon, wilted kale, peppers and onions are topped with two sunny-side-up eggs, crumbled feta and fresh parsley. Served sizzling in a cast iron skillet.
Directions
- In a cast iron skillet over medium heat, cook chopped bacon until crispy. Drain excess fat, leaving about 1 tbsp in the pan. Reserve cooked bacon on the side.
- Add sweet potatoes to cast iron and roast in excess bacon fat. Roast/pan-fry until caramelized and tender.
- Add peppers and onions to the skillet and cook until soft, about 5 minutes. Stir in kale and allow to wilt. Add bacon to hash and mix well.
- Make two small wells in the hash and crack an egg into each. Transfer skillet to 400°F oven (or cover on stovetop) and bake until eggs are set but yolks are still runny, about 7–10 minutes.
- Remove from the oven, garnish with crumbled feta and fresh parsley. Drizzle with hot honey if desired. Serve hot in the skillet.
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