Hot Honey Bacon Breakfast Skillet Recipe

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.

Step 1: 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.

Step 2: Add sweet potatoes to cast iron and roast in excess bacon fat. Roast/pan-fry until caramelized and tender.

Step 3: 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.

Step 4: 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.

Step 5: Remove from the oven, garnish with crumbled feta and fresh parsley. Drizzle with hot honey if desired. Serve hot in the skillet.