Breakfast Skillet is a quick, tasty meal that fills your morning with warm flavors.
- introduction: Breakfast Skillet
- why make this recipe — Breakfast Skillet
- how to make Breakfast Skillet
- Ingredients : Breakfast Skillet
- Directions : Breakfast Skillet
- how to serve Breakfast Skillet
- how to store Breakfast Skillet
- tips to make Breakfast Skillet
- variation (if any) — Breakfast Skillet
- FAQs — Breakfast Skillet
introduction: Breakfast Skillet
This Breakfast Skillet is easy to make and works for busy mornings or slow weekends. It uses simple ingredients and cooks in one pan for less cleanup.
Find more simple morning ideas in our 25 gluten and dairy-free breakfasts list.
why make this recipe — Breakfast Skillet
Make this Breakfast Skillet because it is fast, filling, and uses pantry staples. It gives protein, veggies, and carbs in one dish.
You can change it to fit what you have at home and feed a few people with one pan.
how to make Breakfast Skillet
Follow a few steps and you will have a hot, tasty breakfast in about 20 minutes. Cook on medium heat and watch the eggs so they set the way you like.
You can also serve it with other morning dishes like the breakfast sausage egg braid for a bigger meal.
Ingredients : Breakfast Skillet
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups potatoes, diced
- 4 eggs
- Salt and pepper to taste
- Fresh herbs (optional)
Directions : Breakfast Skillet
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and bell pepper, and sauté until soft.
- Stir in diced potatoes and cook until browned and tender, about 10-15 minutes.
- Make four wells in the mixture and crack an egg into each well.
- Cover the skillet and cook until eggs are set to your liking.
- Season with salt, pepper, and fresh herbs before serving.
how to serve Breakfast Skillet
Serve the Breakfast Skillet hot from the pan. Spoon portions onto plates so each gets an egg and veggies.
Add extra herbs, hot sauce, or a side of toast for a fuller meal.
how to store Breakfast Skillet
Let the skillet cool to room temperature before storing. Put leftovers in an airtight container.
Reheat in a skillet or microwave. Eat within 3 days for best taste.
tips to make Breakfast Skillet
- Use a nonstick or well-seasoned skillet to prevent sticking.
- Cut potatoes small so they cook faster and brown well.
- If eggs cook too slow, finish uncovered to help them set.
- Add cheese near the end if you like a creamy top.
variation (if any) — Breakfast Skillet
You can add cooked sausage, bacon, or chopped ham for more protein. Try spinach, mushrooms, or zucchini for more veggies.
For another skillet meal idea, see the creamy lemon chicken skillet for a savory dinner option.
FAQs — Breakfast Skillet
Q: Can I use frozen potatoes for this Breakfast Skillet?
A: Yes. Thaw or cook a bit longer so they brown and get tender.
Q: How can I make the eggs runny?
A: Cook the eggs a shorter time and keep the pan covered. Check often so they stay runny.
Q: What pan is best for this Breakfast Skillet?
A: A cast iron or heavy skillet works well for even heat. Buy it here.
Q: Can I make this ahead?
A: You can cook the potatoes and veggies ahead, then reheat and add fresh eggs when ready to eat.
Breakfast Skillet
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 cups potatoes, diced
- 4 large eggs
Seasoning
- to taste Salt
- to taste pepper
- Fresh herbs (optional) For added flavor
Instructions
Cooking
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and bell pepper, and sauté until soft.
- Stir in diced potatoes and cook until browned and tender, about 10-15 minutes.
- Make four wells in the mixture and crack an egg into each well.
- Cover the skillet and cook until eggs are set to your liking.
- Season with salt, pepper, and fresh herbs before serving.
