Egg, Broccoli, Potato Skillet
Serves: 8
Eggs combined with broccoli, red potatoes, onion, spinach, and bacon, baked to perfection!
  • 4 small red potatoes, boiled and sliced thin (I think I boiled mine for about 10 min or so)
  • 1 small head broccoli (peeled and cut into bite-sized pieces)
  • ½ onion, diced
  • 1 bunch organic spinach, washed and chopped (about a handful)
  • 1-2 slices bacon (optional, but really tasty)
  • 10 eggs
  • ⅓ c milk
  • salt and pepper (to taste, I think I put about ¼ tsp. pepper, and ½-3/4 tsp. salt)
  • Cheddar cheese, grated, small handful
  1. Pre-heat oven to 350 degrees F.
  2. Coat cast iron skillet with oil or cooking spray.
  3. Place cooked, sliced red potatoes in a single layer on the bottom of the cast iron skillet.
  4. In a separate pan, sautee the broccoli, onion, and spinach in a little bit of olive oil for a few minutes until the broccoli is tender crisp.
  5. Place vegetables into the cast iron skillet on top of the sliced red potatoes.
  6. If you have cooked bacon, sprinkle it on top of the vegetable mixture.
  7. In a separate bowl, whisk together the eggs and milk. Add the salt and pepper a whisk a few more times.
  8. Pour egg mixture on top of vegetables in the cast iron skillet and sprinkle a small handful of shredded cheese on top.
  9. Place in pre-heated oven and bake for 30 minutes or until eggs have completely set.
  10. Serve warm!
(Tip: If you have extra potato slices, you can brown them with a little bit of olive oil, sprinkle on some salt and pepper, and serve them on the side. My kids LOVED them!)
Recipe by Home Baked Joy at