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–+ servings

Dad's Country Breakfast Skillet

BaconBreakfast & BrunchChristmasDiner-StyleEasterFallGluten-FreeHolidayKetoLow-CarbPorkPotatoQuickSpecial OccasionStove-TopVegetableWinter
Time :33 minutes
Yield :3 servings
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Crispy bacon and cheddar egg skillet with potatoes and green onions, served in a black cast iron pan for breakfast or brunch, featuring savory and cheesy flavors.

The Scoop

Breakfast gets a little more satisfying when everything happens in one skillet!
Crispy bacon and golden potatoes form the hearty base; green peppers add a fresh bite, and eggs cook right on top before everything gets finished with melted cheddar.
It’s rustic, filling, and exactly the kind of brunch that makes people linger around the table a little longer.
Hack it:
Change the protein: Swap the bacon for breakfast sausage, chorizo, ham, turkey bacon, or leftover shredded chicken.
Load up the vegetables: Add onions, mushrooms, spinach, tomatoes, zucchini, or corn to the potato mixture.
Make it cheesy: Try Pepper Jack, Monterey Jack, Gruyère, feta, or smoked cheddar instead of regular cheddar.
Give the potatoes extra flavor: Toss them with smoked paprika, garlic powder, onion powder, or Cajun seasoning while they cook.
Make it a brunch board: Serve the skillet with avocado, salsa, sour cream, toast, and hot sauce so everyone can build their own plate.
Leftovers:
Breakfast Burritos: Wrap the leftover skillet mixture in tortillas with salsa and extra cheese. 
Crispy Breakfast Hash: Break everything up and pan-fry until the potatoes are crispy again. Top with a fried egg.
Loaded Toast: Pile the reheated skillet mixture onto buttered sourdough and finish with avocado or hot sauce.
Brunch Bowl: Serve over greens or roasted vegetables with avocado and a dollop of sour cream.

Ingredients

  • 3/4 pound bacon
  • 1 cup red potatoes, diced
  • 1/2 cup green peppers, chopped
  • 4 eggs
  • 1/4 cup cheddar cheese, shredded
  • parsley, optional, to taste
  • salt, optional, to taste
  • pepper, optional, to taste

Directions

  • Cut the bacon into 1-inch pieces.
  • Place the bacon pieces into a skillet over medium heat.
  • Cook until the bacon is crisp.
  • Drain half of the fat.
  • Return the skillet to the stove-top over medium heat.
  • Add the potatoes and the peppers to the pan.
  • Cook until the potatoes are golden brown, about 8-10 minutes.
  • Place the potato and bacon mixture into a bowl. Place the skillet back on the stovetop.
  • Add four eggs into the skillet without stirring. Let them cook for 1 minute or until the egg whites set.
  • Carefully place the potato and bacon mixture around the eggs, sprinkling the cheese on top.
  • Cook for 1 minute.
  • Allow the skillet to cool, then serve!
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