Breakfast Skillet
Here's an easy-going breakfast skillet made with eggs, shredded cheese, crispy potatoes, bacon, bell pepper, and all the seasonings that perfect it.
Servings: 4
Ingredients
- 8 Ounces bacon
- 1½ Pounds frozen cubed hash browns or frozen cubed potatoes, thawed
- ½ Cup white onion chopped
- 1 Cup green bell pepper chopped
- 1 Cup red bell pepper chopped
- ¼ Teaspoon coarse kosher salt
- ½ Teaspoon black pepper
- ¼ Teaspoon garlic powder
- ¼ Teaspoon ground paprika
- ⅛ Teaspoon red pepper flakes
- 1 Cup cheddar cheese shredded
- 4 eggs
- 2 green onions sliced
Instructions
- In a large skillet over medium-low heat add the bacon. Cook for 15 minutes or until golden brown. Remove the bacon and scrape out the excess fat and any burnt pieces of bacon. You can leave as much fat as you would like in the skillet. You can also replace the bacon fat with olive oil or even add more olive oil, especially if you like crispier potatoes.
- Add the potatoes to the skillet. Cook for 5 minutes
- Add the onion, bell peppers, salt, pepper, garlic powder, paprika, and red pepper flakes. Cook for an additional 5 minutes.
- Once the bacon has cooled cut or crumble the bacon into smaller pieces.
- Add the bacon back to the skillet. Toss until everything is combined.
- Top the skillet with the cheddar cheese.
- Make room in the pan to make 4 holes to place the eggs in each hole.
- Add the eggs to each hole.
- Cook for 3 to 6 minutes or until you reach the doneness of the eggs you like.
- Remove the skillet from the heat and top with green onions and more black pepper if you like.
Notes
Prep ingredients ahead: Chop the vegetables and thaw the potatoes in advance to streamline the cooking process and ensure everything is ready to go when you start cooking.
Even cooking: Spread the potatoes in a single layer in the skillet for even browning. Avoid overcrowding the pan to ensure they get crispy.
Egg doneness: Watch the eggs as they cook. If you like sunny side up eggs with runny yolks, cook for a shorter time; for firmer yolks, cook longer. Cover the skillet with a lid to help cook the eggs evenly.
Serve hot: Enjoy the skillet right after cooking while it's hot and the cheese is still melty. If serving later, cover it with foil and keep it warm in a low oven.
Even cooking: Spread the potatoes in a single layer in the skillet for even browning. Avoid overcrowding the pan to ensure they get crispy.
Egg doneness: Watch the eggs as they cook. If you like sunny side up eggs with runny yolks, cook for a shorter time; for firmer yolks, cook longer. Cover the skillet with a lid to help cook the eggs evenly.
Serve hot: Enjoy the skillet right after cooking while it's hot and the cheese is still melty. If serving later, cover it with foil and keep it warm in a low oven.
Nutrition
Calories: 731kcal | Carbohydrates: 9g | Protein: 14g | Fat: 71g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 493mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1966IU | Vitamin C: 80mg | Calcium: 241mg | Iron: 1mg
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