Bacon Potato Egg Bake

• 1 Onion, Sliced Thin
• 1 Russet Potato, Peeled And Cubed
• 4 slices Bacon
• 1 cup Fresh Spinach
• 2 Tablespoons Unsalted Butter, Softened
• 1-1/2 cup Cheddar Or Gruyere Cheese, Grated
• 12 Eggs
• Salt And Pepper, to taste

1. Preheat oven to 350 F.
2. Put onions into a large skillet and begin caramelizing over low heat. Cook potatoes over medium heat in another skillet. Begin cooking bacon over medium heat in another skillet.
3. Once potatoes are golden brown on all sides, immediately combine them in a bowl with the spinach and set aside.
4. Once bacon is cooked and crisp, remove it from the skillet to a paper towel lined plate to drain. Then chop it roughly and set aside.
5. Remove onions from heat once they are golden and set aside
6. Coat a standard size pie dish with the butter. Add potato/spinach mixture in an even layer. Then sprinkle on the chopped bacon, caramelized onions and 1 cup of shredded cheese. Then crack in the eggs, evenly spacing them across the dish. Then add the remaining 1/2 cup of shredded cheese. Top with salt and pepper.
7. Bake until egg whites are cooked and yolks are done to your preference (15-20 minutes for runny yolks and 25-30 for cooked yolks). Remove from oven.
8. Let it cool for ten minutes on a wire rack before serving.

onion, bacon, fresh spinach, unsalted butter, cheddar or, eggs, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/bacon-potato-egg-bake/ (may not work)