Breakfast Skillet Recipe – Just In Time For Mother’s Day!

This Breakfast Skillet is a hearty dish that combines all of your favorite breakfast items including eggs, potatoes, sausage, and veggies. It is the perfect breakfast recipe to serve to your loved ones.

But best of all, the entire breakfast is cooked in one pan. And that means that clean up is a breeze!

Skillet recipes have become super popular recently because of how easy that they are to make. However, the other thing that I love about this recipe is that you can customize the ingredients to whatever you like.

Although this recipe calls for bacon, you could substitute ground sausage, ham or even chicken breakfast sausage instead. And if you love vegetables in an omelet, you may want to add some into this recipe as well.

Sautéed mushrooms, sweet bell peppers and even baby spinach go well in this recipe. The choices are endless.

Like things a little spicy? Add in a few diced jalapeños and use Pepper Jack cheese in place of the Cheddar cheese.

Just like when you make a Breakfast Casserole, you can also make a few additions or substitutions to make it your favorite breakfast of all time! Serve it on the weekend, for a special occasion, or even for a breakfast for dinner, weeknight meal!

Breakfast Skillet Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• ½ pound bacon
• 4 cups cubed frozen hash browns
• ½ onion, diced
• 6 eggs, beaten
• 1 cup shredded sharp Cheddar cheese
• 2 green onions, diced
• salt & pepper, to taste

INSTRUCTIONS

In a medium skillet placed over medium heat, cook the bacon in a skillet until just slightly crispy. Then remove the cooked bacon strips and set on paper towels to drain. *Do not drain the fat in the skillet.

Although you may have another favorite method of cooking bacon, like Air Fryer Bacon, it is best to cook it in the skillet for this recipe. That is because the bacon grease that is leftover in the pan will be used to cook the hash browns and onions.

However, if you really want to cook bacon using another method, using turkey bacon, or if you are skipping the bacon all together in this breakfast skillet recipe, be sure to add oil to the pan before cooking the potatoes.

Cook The Potatoes Until Tender

To the same skillet, with the bacon drippings or oil, add the hash browns and onions. Cover the skillet and cook until potatoes are tender. Be sure to flip the potatoes a couple of times during the cooking process.

After about 10-12 minutes, the potatoes should be fork tender. Now reduce the heat to medium-low.

Crumble the bacon strips and place the bacon bits on top of the cooked potatoes and onions. Then pour the beaten eggs on top.

When the eggs begin to cook, stir and continue to cook. When the eggs are mostly cooked and set, remove the skillet from the heat source and sprinkle cheese on top.

Cover the skillet and let the cheese melt. This will take approximately 2-3 minutes. Remove the cover and add the chopped green onions on top.

Serve immediately.

Helpful Cooking Tips To Making A Breakfast Skillet

1. It is best to use thin sliced bacon for this recipe. Not only does it cook faster, but the size and texture pair perfectly with the eggs and potatoes.

2. Do not thaw the potatoes prior to adding them to the skillet. The frozen potatoes will cook up perfectly and become nice and tender.

3. Add salt and pepper to taste when you add the potatoes, and then again when you add the beaten eggs to the skillet. Don’t add too much salt, as the cheese is naturally salty and will be added at the end.

4. Cook the eggs just until they are set. One of the biggest mistakes that people make when cooking eggs is letting them cook too long. They are done when they no longer jiggle, but still look wet.

Frequently Asked Questions

1. What type of skillet should I use?

Although I prefer to use a cast iron skillet whenever possible, you can use just about any skillet for this breakfast recipe. Just make sure that it is large and deep enough to hold 4 cups of potatoes and 6 beaten eggs.

2. If I want to use precooked meat, how do I adapt the recipe?

If you are using precooked bacon, ham, or sausage, or are skipping the meat all together add 1 tablespoon of extra virgin olive oil to the pan. Then cook the potatoes and onions as instructed.

Add the cooked meat once the potatoes are tender so that it has ample time to heat up.

3. When do I add fresh vegetables?

If you want to add mushrooms, sweet peppers, spinach or any other fresh vegetables, do so at the same time that you add the potatoes and onions.

This will give enough time for the vegetables time to become tender before adding the eggs.

4. Can I use fresh potatoes instead of frozen?

If you want to use fresh potatoes, I highly recommend using Yukon Gold instead of Russet or Idaho potatoes. The gold potatoes have better flavor and are perfect for this recipe.

However if you do use fresh potatoes, they may need a longer cook time in the skillet to become tender. Plan for an extra 3-4 minutes.

5. Can I make this ahead of time?

It is best to serve this breakfast skillet recipe immediately after it is made. Although you could make it and reheat it later, the eggs may taste a little rubbery.

However, if you want to do a little preparation ahead of time, cook the bacon, potatoes and onions as instructed. Then set the pan aside until you are ready to finish making the breakfast.

When you are ready to eat, place the skillet over medium heat and reheat the potatoes until warm, then reduce the heat to medium-low and add the eggs. Continue with the recipe as written.

6. How do I store and reheat leftovers?

You can store leftovers in a covered container in the refrigerator for up to 3 days. To reheat, place in the microwave with a damp paper towel and cook for 30-45 seconds until heated through.

Enjoy! Mary

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