Crispy Bacon & Tomato Egg Skillet
Bacon, fresh tomatoes, and mushrooms cook together in one skillet, then eggs nestle in for a quick finish. Serve with croissants and fresh fruit for a breakfast that tastes like a Mediterranean café.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 4 strips bacon strips
- 8 oz mushrooms, sliced
- 10 oz tomatoes, diced
- 4 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cook bacon in a 12-inch skillet over medium-high heat until crispy, about 6 minutes. Transfer to a paper towel and chop.
- 2
Pour off all but 1 tablespoon bacon fat. Add mushrooms and cook, stirring, until they release liquid and turn golden, 4 minutes.
- 3
Add diced tomatoes, salt, and pepper. Simmer 2 minutes until tomatoes start to soften.
- 4
Create four small wells in the mixture and crack an egg into each. Cover and cook until whites set, 3–4 minutes.
- 5
Scatter the chopped bacon over the top. Serve straight from the skillet with croissants, fresh berries, and coffee.
Tools you’ll need
- 12-inch nonstick or cast iron skillet with lid
- spatula or wooden spoon
- paper towels
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