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Breakfast Skillet Recipe

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4.2 from 5 reviews

This hearty Breakfast Skillet combines crispy bacon, savory sausage, tender potatoes, and perfectly cooked eggs topped with melted cheddar cheese. Enhanced with fresh vegetables and smoky paprika, it’s an all-in-one morning meal perfect for a satisfying start to your day.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meats

  • 8-10 slices bacon, chopped
  • 8 breakfast sausage links

Vegetables

  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 green onions, chopped, for garnish
  • 1.5 lbs Russet potatoes (about 2 large), peeled and diced into ½’’ cubes (about 3 cups)

Other Ingredients

  • Salt and pepper, to taste
  • ¼ teaspoon smoked paprika
  • 6 large eggs
  • 1 cup shredded cheddar cheese (or favorite cheese)
  • Salsa, for serving
  • Hot sauce, for serving

Instructions

  1. Cook Meat: Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Then add chopped bacon to the same pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 tablespoons grease in the pan. Add oil or butter if there is not enough grease to cook the potatoes.
  2. Cook Potatoes and Vegetables: Add diced potatoes to the pan in a single layer and season well with salt and pepper. Cook, turning only occasionally, until crisp on all sides and fork tender, about 8-10 minutes (less if using frozen hash browns). Push potatoes to one side of the pan, then add diced onion, bell pepper, and minced garlic, sautéing for about 3 minutes until softened.
  3. Add Meat and Season: Chop the cooked sausage into bite-sized pieces, and add both the sausage and crisp bacon back into the skillet with the vegetables and potatoes. Sprinkle with smoked paprika for a smoky flavor.
  4. Add Eggs and Cheese: Using a wooden spoon, create six wells in the mixture to crack eggs into. Crack one egg per well and season lightly with salt and pepper. Evenly sprinkle shredded cheddar cheese over the entire skillet.
  5. Cook Eggs and Melt Cheese: Cover the skillet with a lid and cook over low heat for a few minutes until egg whites are set and the cheese is melted. Avoid overcooking to keep yolks slightly runny if desired.
  6. Garnish and Serve: Remove the lid, garnish the skillet with chopped green onions, and serve hot with salsa and hot sauce on the side for added flavor.

Notes

  • Use a heavy-bottomed 12-inch skillet for even cooking.
  • If you prefer firmer eggs, cook longer after covering the pan.
  • You can substitute Russet potatoes with frozen diced hash browns for a quicker option.
  • Adjust seasoning and hot sauce amounts to your taste preference.
  • Leftovers keep well and can be reheated on the stovetop or microwave.

Find it online: https://cheftinaskitchen.com/breakfast-skillet-recipe/