Description
Picture this: You wake up craving something hearty and filling, something that’ll keep you energized for the day ahead. Enter the breakfast skillet! This one-pan meal is loaded with all your breakfast favorites—crispy potatoes, fluffy scrambled eggs, sautéed veggies, and plenty of savory toppings. It’s the kind of meal that’s as comforting as it is satisfying, perfect for lazy weekends or any morning when you want something that feels a little extra special. Plus, cleanup is a breeze with just one pan to wash. You’ll be the breakfast hero in no time.
Ingredients
For the Skillet:
2 medium potatoes, diced (you can use any type, but russets work great for crispiness)
1 tablespoon olive oil (or butter, if you’re feeling indulgent)
1 small onion, diced
1 bell pepper, diced (red, green, or orange)
2 cloves garlic, minced
1/2 teaspoon paprika (smoked paprika is great if you have it)
Salt and pepper, to taste
1/2 teaspoon dried oregano (or your favorite herb)
1/2 teaspoon chili flakes (optional, for a little heat)
For the Eggs:
4 large eggs (or more, depending on how many people you’re feeding)
2 tablespoons milk or cream (optional, for fluffier scrambled eggs)
Salt and pepper, to taste
Toppings:
1/4 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
Fresh parsley or cilantro, chopped (for a fresh, green finish)
Avocado slices (because everything’s better with avocado)
Hot sauce (optional, but so good)
Sour cream (for a cool, creamy touch)
Instructions
Prep Work (10 minutes):
Heat the olive oil (or butter) in a large skillet over medium heat. You want it nice and hot so the potatoes get crispy.
Add the diced potatoes to the skillet, spreading them out in an even layer. Season with salt and pepper. Let them cook for 10-15 minutes, stirring occasionally, until golden brown and crispy on the outside and tender on the inside. If they’re sticking, add a little more oil.
While the potatoes are cooking, dice up your onion, bell pepper, and garlic. You can use whatever veggies you have on hand, but onions and peppers give a great flavor base.
Sauté the Veggies (5 minutes):
Once the potatoes are crispy and tender, push them to the sides of the skillet to make room for the veggies.
Add the onion, bell pepper, and garlic to the skillet, cooking for about 5 minutes, until they’re soft and slightly caramelized. Stir them in with the potatoes and let everything get cozy together.
Scramble the Eggs (5 minutes):
While the veggies are cooking, whisk together the eggs, milk (if using), salt, and pepper in a bowl.
Once the veggies are done, push everything to one side of the skillet, leaving a little space to scramble the eggs. If needed, add a little more oil or butter to that space.
Pour the egg mixture into the empty side of the skillet, stirring gently to scramble. Cook until the eggs are just set but still creamy (about 3-4 minutes). You can also crack the eggs directly into the skillet and fry them sunny side up if that’s more your style.
Bring It All Together (5 minutes):
Once the eggs are cooked to your liking, mix them into the potatoes and veggies. Top everything with shredded cheese and let it melt.
Garnish with fresh parsley or cilantro, avocado slices, and a dollop of sour cream if you like. Hot sauce is a must if you’re a fan of a little kick!
Notes
Serve with toast: A few slices of toasted sourdough or whole grain bread will soak up all the delicious goodness of the skillet.
Add some fruit: A side of fresh fruit, like berries or citrus slices, will balance out the richness of the skillet.
Try it with a smoothie: Pair this hearty breakfast with a green smoothie or a fresh juice for a well-rounded meal.
Perfect for brunch: Serve this skillet for brunch with mimosas or a strong cup of coffee
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350-400 per serving
- Protein: 20-25 g per serving