- 2 English muffins, split in half and toasted
- 2 cups hash browns (frozen work fine)
- 3 ounces (2 cups) fresh spinach
- 4 slices cooked bacon
- 4 eggs
- salt and pepper to taste
1/ Heat oven to 400 degrees F.
2/ Place two tablespoons oil in a 10 inch skillet over medium high heat. Add in the hash browns and cook until golden brown, about 5-7 minutes. Add in the spinach, stir and cook until wilted. Transfer hash brown-spinach mixture to a large bowl.
3/ Line bottom of skillet with English muffins. Place hash brown- spinach mixture into the pan around the English muffins. Tuck bacon around muffins. Gently crack an egg on top of the English muffins.
4/ Transfer pan to oven and bake until egg whites are opaque and solid and yolk is cooked, but still jiggly when pan is tapped, about 8-10 minutes. Serve immediately.