Loaded Breakfast Skillet
This loaded breakfast skillet delivers crispy potatoes, smoky bacon, savory sausage, perfectly cooked eggs, and a generous layer of melted cheddar cheese—all made in a single skillet in under 35 minutes for a hearty, satisfying meal.
Equipment
- 12-inch cast iron skillet - preferred, or large oven-safe nonstick skillet
- Cutting board
- Sharp chef's knife
- Wooden spoon or silicone spatula
- Measuring spoons
- Paper towels
- Lid or large baking sheet - to cover the skillet when cooking eggs
- Slotted spoon
Ingredients
- 3 strips bacon - chopped into 1-inch (2.5 cm) pieces
- 6 oz bulk breakfast sausage - 170g, pork
- 2 medium russet potatoes - about 1 lb or 450g total, peeled and diced into ½-inch (1.25 cm) cubes
- 1 small yellow onion - diced
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 2 cloves garlic - minced
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt - plus more to taste
- ¼ tsp black pepper - plus more to taste
- 1 tbsp unsalted butter
- 4 large eggs - room temperature preferred
- 1 cup shredded sharp cheddar cheese - 115g
- 2 green onions - thinly sliced (for garnish)
- hot sauce - for serving (optional)
Instructions
- Prep all ingredients: dice potatoes, onion, bell peppers; mince garlic; chop bacon; combine spices in a small bowl.
- Cook chopped bacon in a preheated cast iron skillet over medium heat for 5-6 minutes until crispy. Transfer to a plate and reserve drippings in the pan.
- Brown the breakfast sausage over medium-high heat for 5-7 minutes until deeply browned and cooked through. Transfer to the plate with bacon, leaving drippings in the skillet.
- Add butter to the skillet, then add diced potatoes in a single even layer. Sprinkle with the spice blend and cook for 12-15 minutes, stirring occasionally, until golden and tender.
- Push potatoes to the edges and cook onion and bell peppers in the center for 4-5 minutes until softened. Add garlic and cook for 1 minute more, then stir everything together.
- Return the cooked bacon and sausage to the skillet and stir thoroughly. Taste and adjust seasoning with salt and pepper as needed.
- Reduce heat to medium-low, create 4 wells in the mixture, and crack one egg into each well. Sprinkle cheese evenly over the top, cover, and cook for 3-5 minutes to desired yolk doneness.
- Remove the lid, garnish with sliced green onions, and serve directly from the skillet with hot sauce on the side.
Notes
- Pat diced potatoes dry with paper towels before cooking to remove excess moisture and ensure crispiness.
- Resist the urge to over-stir the potatoes—let them sit and develop a golden crust between stirs.
- For runny yolks, cook the eggs for 3 minutes covered; for fully set yolks, cook for the full 5 minutes.
- Use room-temperature eggs for more even cooking and better texture in the skillet.
- Vegetarian variation: omit bacon and sausage, cook potatoes in olive oil and butter, and add mushrooms, spinach, and tomatoes.
- Tex-Mex variation: add black beans, use pepper jack cheese, and top with salsa, jalapeños, and cilantro.
- Refrigerate leftovers in an airtight container for up to 3 days—reheat in a skillet for best results.
- Freezing is not recommended as eggs can become rubbery when thawed.
- Turn leftovers into breakfast burritos by scooping into warm tortillas with extra cheese and salsa.
- Dice potatoes uniformly to ensure even cooking—irregularly cut pieces will cook at different rates.