Breakfast Skillet
User Reviews
5
Breakfast Skillet
Description
The Breakfast Skillet combines diced bacon, sliced breakfast sausage, diced onion, red bell pepper, garlic, and peeled diced russet potatoes. The potatoes crisp up in the rendered bacon fat, providing a crunchy, golden base. The onion, pepper, and garlic are sautéed until softened, adding sweetness and aroma. The browned sausage and bacon bits are stirred back into the pan along with smoked paprika for a touch of smoky spice.
Six wells are made in the skillet, into which eggs are cracked and seasoned, then topped with shredded cheddar cheese. Baking the skillet allows the eggs to cook gently and the cheese to melt, creating pockets of creamy eggs and melted cheese throughout the savory, textured base. Garnishing with chopped green onions and serving alongside salsa or hot sauce adds a fresh, tangy finish.
This versatile skillet cooks all components in one pan for easy cleanup. Using frozen diced hash browns as a potato substitute can save time, and sweet potatoes may be used as an alternative. Leftovers reheat well and can be repurposed, such as in breakfast burritos wrapped in warm tortillas.
Ingredients
- 8-10 lices Bacon , chopped
- 8 breakfast sausage links
- 1 onion diced, small
- 1 red bell pepper , diced
- 3 cloves garlic , minced
- 1.5 lbs russet potato about 2 large), peeled and diced into ½’’ cubes, about 3 cups
- salt
- black pepper
- ¼ teaspoon smoked paprika
- 6 egg large
- 1 cup cheddar cheese or favorite cheese, shredded
- 2 green onions , chopped, for garnish
- salsa , for serving
- hot sauce , for serving
Instructions
- Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there's not enough grease).
- Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
- Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
- Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.
- Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.
Notes
- Frozen diced hash browns may replace fresh potatoes to shorten cooking time.
- Sweet potatoes can be used instead of russet potatoes for variation.
- Ground sausage is an acceptable substitute for sausage links.
- Leftover skillet reheats well and works for breakfast burritos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 303mg | 101% |
| Sodium | 585mg | 24% |
| Potassium | 1053mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 52mg | 58% |
| Calcium | 279mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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