I needed a company breakfast that could be prepared the night before and popped in the oven in the morning.  This was perfect.  I also needed it to be delicious since I  ruined the bacon the day before.  I made delicious glazed bacon and wanted to zap it for 20 seconds in the microwave.  Unfortunately, it was zapping for 20 minutes before I noticed a burning smell.  The bacon was ruined.  I didn’t want to have two breakfast failures in a row so I turned to Smitten Kitchen for inspiration.  I might add that I had a professional cook, Joye, helping with this recipe.

Joye’s  husband, Sandy, was in charge of chopping the bacon and was very precise in his work.  I am sure that this contributed greatly to the overall success of the dish.  

Joye, too, was precise in slicing the potatoes to uniform size.  The bacon and potatoes are cooked and then they are layer in a ovenproof frying pan with the scallions and feta cheese. At this point the dish was covered and refrigerated.

In the morning we added the eggs and popped it in a preheated oven for about thirty minutes.

It was perfectly done after 30 minutes and after I gouged out the first slice, the rest came out easily.  This recipe serves six and I served fruit on the side. This recipe is definitely a keeper and I am already planning to serve it at my next company breakfast.