5 from 146 votes
Breakfast Skillet
This breakfast skillet features crispy bacon, browned sausage, tender potatoes, sautéed onions and peppers, and eggs cooked in the same pan, topped with cheddar cheese and green onions. The combination yields a textured dish with savory, smoky flavors. The eggs baked in wells throughout provide individual pockets of tender cooked whites and bright yolks, while the melted cheese adds richness. This all-in-one skillet is perfect for a hearty morning meal with bold flavor layering.
Prep Time
10 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
492 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 492
% 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.