Classic Egg Skillet
This one-pan breakfast brings together crispy golden potatoes, sautéed onions, colorful bell peppers, smoky bacon, and perfectly cooked eggs, all finished with a generous blanket of melted cheddar cheese.
Equipment
- 12-inch cast iron skillet - Distributes heat evenly for crispy potatoes
- Cutting board
- Chef's knife - Sharp knife for dicing vegetables
- Wooden spoon or silicone spatula - For stirring and making wells
- Skillet lid or aluminum foil - Essential for trapping steam to cook eggs
- Measuring spoons
- Paper towel-lined plate - For draining cooked bacon
Ingredients
- 4 strips bacon - or 1 cup diced ham
- 1 lb red potatoes - 450g, diced into ½-inch cubes
- 1 medium yellow onion - diced
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 2 cloves garlic - minced
- 6 large eggs
- 1 cup cheddar cheese - 115g, shredded
- 2 tablespoons olive oil or butter - 30ml
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and black pepper - to taste
Optional Toppings
- green onions - sliced
- hot sauce
- sour cream
Instructions
- Wash and dice potatoes into ½-inch cubes. Dice onion and bell peppers. Mince garlic and shred cheese if using a block.
- Cook bacon in a cast iron skillet over medium heat until crispy, 3-4 minutes per side. Transfer to paper towel, chop, and reserve 1 tablespoon of bacon grease in the skillet.
- Add diced potatoes to the skillet with garlic powder, smoked paprika, salt, and pepper. Cook undisturbed for 3-4 minutes, then stir and cook 4-5 minutes more until golden and tender.
- Push potatoes to the edges. Add olive oil or butter to the center, then sauté onion and bell peppers for 3-4 minutes until softened. Add garlic and cook 30-60 seconds until fragrant.
- Stir vegetables and chopped bacon back into the potatoes until evenly combined. Spread mixture into an even layer across the skillet.
- Make 6 wells in the mixture and crack an egg into each. Season eggs with salt and pepper. Sprinkle shredded cheddar over the entire skillet.
- Reduce heat to low, cover with a lid or foil, and cook 5-8 minutes until egg whites are set and yolks reach desired doneness.
- Remove from heat, garnish with green onions, hot sauce, or sour cream. Serve directly from the skillet while warm and gooey.
Notes
- Dice potatoes uniformly into small ½-inch cubes so they cook evenly and crisp up at the same rate.
- Use the reserved bacon grease to cook the potatoes for unbeatable smoky, savory flavor.
- Avoid stirring the potatoes too frequently in the first few minutes to let them develop a golden-brown crust.
- Shred cheese from a block for the creamiest melt — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Cook eggs on low heat with the lid on to trap steam and gently cook the egg whites through without overcooking the bottoms.
- Pre-crack eggs into a small bowl first to prevent shell fragments and broken yolks when adding to the skillet.
- For a lower-carb version, replace potatoes with diced zucchini, mushrooms, or other low-carb vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat for best texture.
- Make the potato and vegetable base ahead and refrigerate for up to 2 days, then add fresh eggs when ready to serve.
- Serve with warm tortillas for easy breakfast burritos using leftovers.