Organic Bound

Warm Your Tummy With a Hearty Skillet Breakfast

November 2012

Our friends at Lodge Manufacturing, makers of amazing Lodge Cast Iron Cookware, recently published The Lodge Cast Iron Cookbook — a lovely volume full of all kinds of delicious recipes that work beautifully in cast iron pans. Come to think of it, what doesn’t?

So in honor of our friends at Lodge, we’d like to share this yummy recipe from the Lodge cookbook for an easy and satisfying one-pan breakfast. It calls for spinach (Earthbound Farm Frozen Organic Spinach, anyone?), but we’ll bet you could also sub in some lightly steamed or sautéed Baby Kale to great effect. Feel free to use any kind of leftover cooked potato — russet, red, sweet, new or whatever you have on hand. 

Try this hearty breakfast to fuel your body for the busy day ahead…or for a “breakfast for dinner” on a cold, wintry evening. It's yummy either way!

Skillet Breakfast



1 tablespoon Olive oil

1 small Red onion (cut into thin half-moons)

1/2 Red bell pepper (cut into thin strips)

2 Cooked potatoes (coarsely chopped)

1 clove

Garlic (minced)

10 ounces Earthbound Farm Organic Frozen Spinach (1 package, thawed and squeezed dry)

1 teaspoon White wine vinegar

Salt and freshly ground black pepper

4 large Eggs

1/2 cup Grated Monterey Jack cheese

1/4 cup Grated Parmesan cheese

1 Ripe tomato (chopped)



Preheat the oven to 375 degrees F.

Heat a 12-inch cast iron skillet over medium-high heat for a few minutes. Add the oil, onion, pepper strips and chopped potatoes; cook, stirring occasionally, until the onion is softened and the potatoes crisp slightly. Add the garlic and cook a few minutes more.

After you've squeeze-dried the spinach, sprinkle it with white wine vinegar and make 4 "nests" to hold the eggs. Season with salt and pepper.

Crack 1 egg into each next and place the skillet in the oven; bake until the eggs are set, about 10 minutes.

Sprinkle the cheeses over the top and bake a few minutes more, until the cheeses melt.

Add salt to the chopped tomato to taste, and sprinkle the tomato over the eggs. Wrap the handle of the pan with a doubled-up kitchen towel or big, sturdy potholder, bring it to the table and serve. Serves 4.

Recipe and photo from The Lodge Cast Iron Cookbook (Oxmoor House, 2012). © 2012 Lodge Manufacturing Company. Images © 2012 Time Home Entertainment, Inc. and used by permission.

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