This is a hearty morning meal but also perfect for brunch or a midday meal. Use up all your favourites in this skillet breakfast that will leave you satisfied and ready to take on your daily chores.

Step 1

Preheat oven to 400°F (200°C).

Step 2

In a cast iron skillet, cook bacon over medium-high heat for about 8 minutes or until crispy. Remove with a slotted spoon to a paper towel lined plate. Drain all but 2 tbsp (30 mL) of the bacon fat in skillet; add butter until melted.

Step 3

Add potatoes, thyme and half each of the salt and pepper. Cook, stirring occasionally for about 10 minutes or until potatoes are golden and tender.

Step 4

Meanwhile, in a small bowl, stir together sour cream, salsa and parsley, if using. Stir into potatoes along with bacon and stir to coat. Make 2 little spots for the eggs to cook. Crack eggs into skillet and sprinkle each with remaining salt and pepper. Place in oven and bake for about 6 minutes or until eggs are desired doneness.

Step 5

Remove from oven and sprinkle with cheese and jalapeños, if using to serve.

Top 5 Nutrients: Vitamin K ≥49%DV, Selenium ≥42%DV, Vitamin C ≥41%DV, Vitamin B12 ≥35%DV, Pantothenate ≥33%DV.