Breakfast Skillet Recipe

I assemble bacon, eggs, and potatoes in a single Breakfast Skillet so everything browns together and creates surprising layers of flavor.

I don’t usually get this excited about a skillet, but this Breakfast Skillet hit different. Crisp bacon and golden russet potatoes give each bite a browned, slightly sweet edge.

I kept thinking it’s too simple to be interesting and then it got loud with flavor, in a good way, like it refuses to be boxed into just breakfast status. I make it when I want something honest, quick, and a little messy, plus it always makes me wonder why I ever bothered with separate bowls.

If you’re into Breakfast Skillet Potatoes try it, you might be hooked.

Ingredients

• Bacon: salty, high in protein and fat, gives savory crunchy bites, not great for your heart.
• Potatoes: starchy, source of carbs and potassium, add comfort and keeps you full.
• Onion: sweet when cooked provides fiber and antioxidants, lifts overall flavor.
• Bell pepper: crunchy, vitamin C rich, brightens dish and adds gentle sweetness.
• Cheddar: sharp, adds fat and protein, melts for gooey comfort and salty bite.
• Eggs: protein packed, vitamins and healthy fats, make it hearty and keeps you satisfied.
• Garlic: pungent, tiny amount boosts flavor and may have mild health benefits.

Ingredient Quantities

• 6 slices bacon (about 8 oz / 225 g), chopped
• 1 lb russet potatoes (about 2 medium, 450 g), peeled and diced
• 1/2 large yellow or white onion, diced
• 1 medium bell pepper, any color, diced
• 2 tbsp olive oil or vegetable oil
• 2 tbsp unsalted butter (optional, adds flavor)
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika or regular paprika (optional)
• 1 cup shredded sharp cheddar (about 4 oz / 110 g)
• 4 large eggs
• 2 tbsp chopped fresh parsley or chives for garnish
• 1/4 tsp red pepper flakes (optional, for heat)

How to Make this

1. Heat a large skillet (cast iron is best) over medium heat, add the 6 chopped bacon slices and cook till they’re crisp, about 6-8 minutes, scoop bacon out with a slotted spoon and leave most of the bacon fat in the pan.

2. While bacon cooks, peel and dice 1 lb russet potatoes into 1/2 inch cubes, pat them dry with a towel so they crisp better; if you want faster tender potatoes you can parboil them 5 minutes then drain and dry.

3. Add 2 tbsp olive oil (or veg oil) and the 2 tbsp butter to the hot bacon fat, give it 30 seconds to foam, then add the potatoes, sprinkle 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked or regular paprika, toss to coat and spread into an even layer, let them cook undisturbed a few minutes so they brown, stir occasionally until they’re golden and mostly cooked, about 12-15 minutes.

4. Add the diced 1/2 large onion and 1 diced bell pepper to the potatoes, cook another 4-6 minutes till softened and starting to brown, don’t forget to scrape any flavorful browned bits off the bottom.

5. Stir in the 2 minced garlic cloves and the crisped bacon, cook 30-60 seconds more just to wake up the garlic, taste and adjust seasoning, add 1/4 tsp red pepper flakes now if you want heat.

6. Make four little wells in the skillet mixture, crack the 4 large eggs into the wells, season the eggs with a tiny pinch of salt and pepper, then sprinkle the 1 cup shredded sharp cheddar over the potatoes around the eggs so it melts into the skillet.

7. Reduce heat to medium-low, cover the skillet and cook until the eggs are set how you like them, about 4-6 minutes for runny yolks, 7-9 minutes for firmer yolks; if you want the tops browned quick, pop the skillet under a preheated broiler 1-2 minutes but watch it closely.

8. Remove from heat, sprinkle the 2 tbsp chopped fresh parsley or chives over everything, give the whole pan a little stir so cheese melts into the potatoes, serve straight from the skillet and enjoy.

Equipment Needed

1. Large 10–12 inch cast iron or heavy skillet with a tight-fitting lid (if you have one, use cast iron for best browning)
2. Slotted spoon (for scooping crisp bacon)
3. Chef’s knife
4. Cutting board
5. Vegetable peeler
6. Medium saucepan and colander (optional, for parboiling potatoes)
7. Silicone or wooden spatula (to scrape browned bits and stir)
8. Measuring spoons
9. Box grater or hand grater (for shredding the cheddar)

FAQ

Breakfast Skillet Recipe Substitutions and Variations

• Bacon: swap with smoked sausage, pancetta or prosciutto for a similar savory punch, use turkey bacon to cut fat, or try plant-based bacon if you want it vegetarian (cook until crisp then chop).
• Russet potatoes: use Yukon Gold for creamier texture, sweet potatoes for a sweeter twist, or frozen shredded hash browns for speed and less prep.
• Sharp cheddar: substitute Monterey Jack or Colby for milder melt, Gruyere for a nuttier richer flavor, or a vegan shredded cheese if dairy free.
• Eggs: use just egg whites to lighten it up, scramble firm tofu seasoned with turmeric and nutritional yeast for a vegan option, or bake the skillet without eggs and serve with avocado slices instead.

Pro Tips

1. Crisp potatoes need dry surfaces and patience. Parboil or microwave the diced potatoes for about 4 to 5 minutes, drain and dry them very well, then put them into a screaming hot cast iron pan. Spread them out and let them brown without stirring too much, otherwise they steam and go soggy. If they arent browning, raise the heat a little, but watch so they dont burn.

2. Treat the bacon fat like gold, but dont drown everything in it. Cook the bacon till crisp, scoop most of it out and leave enough fat to flavor the potatoes. If the pan has too much fat, spoon a little out. Add a splash of oil before adding butter so the butter wont burn. Butter is great for taste but add it after you turn the heat down a bit.

3. Eggs: make wells and control the heat. Crack eggs into small wells so whites dont run everywhere, then cover the pan on low to set them gently. For runny yolks cook about 4 to 6 minutes, for firmer ones go longer. If you want that quick browned top, pop the pan under a hot broiler for 1 to 2 minutes but dont walk away, it goes from perfect to burned fast.

4. Season and finish smart. Taste before adding salt since bacon is already salty, and add red pepper flakes sparingly until you know how hot you like it. Sprinkle herbs only after you take the pan off the heat so they stay bright. Leftovers reheat best in a skillet over medium low heat to crisp up the potatoes again, dont microwave unless you want them soft.