Breakfast Skillet Recipe

Why You’ll Love This Recipe

This breakfast skillet is a full meal made in just one pan, meaning easy cleanup and maximum flavor. The crispy potatoes, savory sausage or bacon, and gooey cheese make it both comforting and filling. You can serve it family-style for a relaxed weekend brunch or prep it ahead for quick weekday breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (russet or Yukon gold), diced
olive oil or butter
eggs
breakfast sausage or bacon (or both), cooked and crumbled
bell pepper, diced
onion, diced
cheddar cheese, shredded
salt
black pepper
optional: spinach, mushrooms, jalapeño, hot sauce, fresh herbs

Directions

1. Heat oil or butter in a large skillet over medium heat.
2. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crisp. Season with salt and pepper.
3. Add diced onion and bell pepper. Cook for 3–4 minutes until softened.
4. Stir in cooked sausage or bacon and optional vegetables like spinach or mushrooms.
5. Make small wells in the skillet and crack the eggs directly into them, or scramble the eggs separately and stir them in.
6. Cover the skillet and cook until eggs are done to your liking (3–6 minutes).
7. Sprinkle with shredded cheese and cover for 1 minute to melt.
8. Garnish with fresh herbs or hot sauce if desired. Serve immediately.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish.

Variations

• Veggie Skillet: Skip the meat and add extra vegetables like zucchini, tomatoes, or kale.
• Southwest Style: Add black beans, corn, jalapeños, and top with avocado or salsa.
• Tex-Mex: Use chorizo, pepper jack cheese, and a sprinkle of cumin or taco seasoning.
• Low-Carb: Substitute potatoes with cauliflower florets for a keto-friendly version.
• Make-Ahead: Prep and cook everything except the eggs. Reheat in the skillet and add eggs fresh when ready to eat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. For best texture, reheat eggs separately or cook them fresh when serving.

FAQs

Can I use frozen hash browns?

Yes, just cook them according to package directions until crisp before adding other ingredients.

What’s the best skillet to use?

A large nonstick or cast iron skillet works best for even cooking and crisping.

Can I bake this instead?

Yes, you can transfer everything to an oven-safe dish and bake at 375°F for 10–15 minutes to finish the eggs and melt the cheese.

Can I make it dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative.

How do I prevent the potatoes from sticking?

Use enough oil, and let them cook undisturbed for a few minutes before flipping.

Can I add cooked rice or grains?

Yes, cooked quinoa or brown rice can be added with the vegetables for a grain-based variation.

How do I make it spicier?

Add hot sauce, red pepper flakes, or diced jalapeño during cooking.

Can I use egg whites?

Yes, egg whites work fine either scrambled or poured into wells in the skillet.

Is this freezer-friendly?

The cooked components can be frozen, but fresh eggs are best added after reheating.

Can I serve it for dinner?

Absolutely. This skillet is hearty enough to be served any time of day.

Conclusion

A Breakfast Skillet is the ultimate comfort food to start your morning right. With crispy potatoes, savory meat, fresh veggies, and gooey cheese all in one pan, it’s a filling and flavorful meal that’s endlessly adaptable. Whether for brunch, a quick weekday meal, or breakfast-for-dinner, this skillet recipe is always a winning choice.

Breakfast Skillet Recipe

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This hearty Breakfast Skillet is packed with crispy potatoes, eggs, cheese, and savory meats or vegetables—all cooked in one pan for maximum flavor and easy cleanup. Perfect for weekend brunches or satisfying weekday meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Breakfast, Brunch
• Method: Skillet
• Cuisine: American

Ingredients

• 2 cups diced potatoes (russet or Yukon gold)
• 2 tablespoons olive oil or butter
• 4 eggs
• 1/2 cup breakfast sausage or bacon, cooked and crumbled
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• Salt and black pepper to taste
• Optional: spinach, mushrooms, jalapeño, hot sauce, fresh herbs

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Instructions

1. Heat oil or butter in a large skillet over medium heat.
2. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crisp. Season with salt and pepper.
3. Add onion and bell pepper, cooking for 3–4 minutes until softened.
4. Stir in cooked sausage or bacon and any optional vegetables.
5. Make small wells in the skillet and crack eggs into them, or scramble separately and stir in.
6. Cover and cook until eggs are done to your liking, about 3–6 minutes.
7. Sprinkle with shredded cheese, cover for 1 minute to melt, and garnish as desired.

Notes

• For extra crispiness, don’t overcrowd the skillet and let the potatoes cook undisturbed at first.
• Customize with your favorite mix-ins like black beans, avocado, or different cheeses.
• Great as a make-ahead meal—just cook everything except the eggs in advance.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 210mg