Breakfast Skillet
This hearty breakfast skillet features crispy potatoes, savory sausage and bacon, tender bell peppers and onions, perfectly cooked eggs, and a generous blanket of melted cheddar cheese — all made in a single skillet in about 30 minutes.
Equipment
- 12-inch cast iron skillet - or large oven-safe non-stick skillet
- Sharp chef's knife
- Cutting board
- Wooden spoon - or heat-resistant silicone spatula
- Paper towels - for draining meat
- Measuring spoons
- Plate - or bowl for holding cooked meat
- Skillet lid - or large baking sheet to use as a cover
Ingredients
- 3 strips thick-cut bacon - 85g, cut into 1-inch pieces
- 6 oz breakfast sausage - 170g, links or bulk, crumbled or sliced
- 2 medium russet potatoes - about 1 lb or 450g, peeled and cut into ½-inch dice
- 1 small yellow onion - diced, about ½ cup or 75g
- 1 medium red bell pepper - diced, about ¾ cup or 90g
- 1 medium green bell pepper - diced, about ¾ cup or 90g
- 2 cloves garlic - minced
- ½ tsp garlic powder - 2.5g
- ½ tsp onion powder - 2.5g
- ½ tsp smoked paprika - 2.5g
- ¼ tsp black pepper - 1.25g
- ½ tsp salt - 2.5g, adjust to taste
- 4 large eggs
- 1 cup shredded cheddar cheese - 115g, or Colby Jack
- 1 tbsp olive oil - 15ml, or butter, if needed
For Garnish (Optional)
- fresh parsley - or chives, chopped, for garnish
- hot sauce - for serving
- sour cream - for serving
Instructions
- Prep all ingredients: peel and dice potatoes, dice onion and peppers, mince garlic, slice sausage and bacon, and measure spices into a small bowl.
- Cook bacon in a dry 12-inch cast iron skillet over medium heat for 5-6 minutes until crispy. Transfer to a paper towel-lined plate, leaving rendered fat in the skillet.
- Brown sausage in the bacon drippings over medium heat for 5-6 minutes until fully cooked. Remove with a slotted spoon to the plate with bacon.
- Add dried diced potatoes to the skillet and cook undisturbed for 3-4 minutes to develop a crust. Continue cooking, stirring occasionally, for 12-15 minutes until golden and fork-tender.
- Add garlic powder, onion powder, smoked paprika, salt, and pepper to the potatoes and cook 1 minute more to toast the spices.
- Push potatoes to the edges, add onion and peppers to the center, and cook 4-5 minutes until softened. Add garlic and cook 30-60 seconds until fragrant.
- Return bacon and sausage to the skillet and stir to combine. Create 4 wells and crack an egg into each. Season eggs with salt and pepper.
- Sprinkle cheese evenly over the skillet, cover, and cook over medium-low heat for 3-5 minutes until egg whites are set and yolks are cooked to your liking.
- Garnish with fresh parsley or chives and serve directly from the skillet with hot sauce or sour cream on the side.
Notes
- Dry potatoes well: Pat diced potatoes thoroughly with paper towels before cooking to ensure crispy, not soggy, results.
- Don't crowd the pan: If scaling up, use a larger skillet or cook potatoes in batches to achieve proper browning.
- Let things sit: Allow potatoes and meat to cook undisturbed for a few minutes to develop a golden crust.
- Use freshly shredded cheese: Shred from a block for a silkier melt than pre-shredded cheeses with anti-caking agents.
- Control egg doneness: Check eggs at the 3-minute mark to avoid overcooking if you prefer runny yolks.
- Oven finish option: Transfer covered skillet to a 400°F oven for 8-10 minutes for firmer eggs.
- Make ahead: Cook bacon, sausage, and potatoes the night before, then combine and reheat in the morning before adding eggs and cheese.
- Vegetarian variation: Omit bacon and sausage and add mushrooms, spinach, zucchini, and cherry tomatoes with red pepper flakes.
- Southwest version: Add black beans, corn, and jalapeño, and swap cheddar for pepper jack cheese.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to restore crispiness.