Breakfast Skillet
4
15 minutes
30 minutes
American
Breakfast
Bacon, eggs, potatoes, peppers, fresh herbs all come together in a cast iron pan to make an amazing breakfast skillet. This recipe is unique in that it is all about using what you have on hand. This recipe will work whether you are wanting a fall veggie skillet, loaded with broccoli, brussel sprout and kale or a summer breakfast skillet packed with fresh asparagus, squash, and tomatoes. Feel free to substitute the bacon for sausage or even scramble the eggs if you would like. Be creative with this recipe and use it as a guideline or follow it perfectly. Either way, we think you’ll love this Bacon and Egg Breakfast skillet.
Ingredients
8-10 slices bacon, cooked and chopped
1 tbsp olive oil
1 medium onion, diced
2 bell pepper, diced (we prefer red, yellow, or orange)
3 C chopped potatoes (we prefer a variety of white, purple, and sweet potatoes)
6 large eggs
½ C shredded cheddar cheese
3 tbsp chopped parsley for serving
Salt and pepper to taste
Directions
Add one tbsp olive on to the skillet and heat to medium high. Add bacon and cook until desired texture. Remove bacon and place on a paper towel or plate. Leave 3-4 Tablespoons grease in the pan.
Add chopped potatoes to the pan in a single layer. Season with salt and pepper. Flip the potatoes occasionally. Do not over stir as this will prevent potatoes from getting crispy and break them up. Cook potatoes until crisp on all sides, and fork tender (around 10-15 minutes). Add chopped diced onion and diced bell pepper to the pan. Sauté for about 5 more minutes.
Chop bacon and add back into the pan.
Using a spoon, make 6 wells and crack the eggs into each well. Season each egg with salt and pepper. Sprinkle eggs with cheese and cover the pan with a lid. Cook over low heat for a few minutes until egg whites are set and cheese is melted.
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