Breakfast Skillet
This easy breakfast skillet is the best way to start your day! It's loaded with tender potatoes, vibrant bell peppers, diced ham or bacon, and lots of melty cheese. It's quick and simple breakfast recipe.
Servings: 3 people
Calories: 797kcal
Equipment
- 10-inch cast iron skillet or non-stick skillet
Ingredients
- 3 cups frozen diced potatoes or hash brown potatoes
- ½ a medium yellow onion, diced
- ½ a green bell pepper, diced
- ½ a red bell pepper, diced
- ½ an orange bell pepper, diced
- 1 ½ cups diced Canadian bacon or ham steak
- 1 ½ cups freshly shredded Colby Jack cheese or similar cheese, plus more to taste
- 3 large eggs
- Salt and pepper to taste
- Olive oil for pan
Instructions
- In a large 10-inch skillet, heat a few drizzles of oil over medium heat. Add the frozen diced potatoes and cook until softened and golden brown around the edges. Season with salt and pepper to taste. Cover with a lid for faster cooking. Transfer to a plate and set aside.
- To the same skillet, heat a few extra drizzles of oil. Sauté the onions and bell peppers until tender, about 6 to 8 minutes. Then add the diced Canadian bacon or ham and cook for another 3 minutes, stirring. Season with salt and pepper to taste.
- Return the potatoes to the skillet and stir to combine evenly.
- Top with shredded cheese and cover with the lid until the cheese is melted, about 2 to 3 minutes.
- Meanwhile, in a separate pan, cook the eggs to your liking. I like crispy sunny side up eggs, but you can also scramble them. More cooking options listed in the recipes notes below.
- Optional: If you prefer to cook the eggs in the same skillet, make wells and crack the eggs into them. Then top with cheese, cover, and cook until the eggs are cooked to your liking and the cheese is melted.
- Serve warm with your favorite sides. We like to serve this skillet with toast and jam!
Notes
- Prep ahead: Dice the onions and peppers in advance.
- Store leftovers in airtight containers for up to 3 days. Reheat in the microwave oven.
- Cooking options for eggs:
- Sunny side up: In a non-stick skillet, add oil and crack the eggs. Cook over medium-high heat to your liking.
- Scrambled: Beat eggs with cream. Cook over low heat in a non-stick skillet, scrambling occasionally.
- Soft or hard boiled: In simmering water, cover and turn off heat. Soft-boiled: 8-9 mins, Hard-boiled: 10-12 mins.
- Poached or over-easy.
- Frozen diced potatoes: Frozen hash browns, frozen sweet potatoes.
- Prefer to use fresh potatoes? Cook them a bit longer with a bit of water to create steam, or alternatively par-boil or pre-roast them.
- Add-in ideas: Sausage, bacon, tomatoes. For greens, try spinach or kale.
Nutrition
Calories: 797kcal | Carbohydrates: 46g | Protein: 48g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 279mg | Sodium: 1745mg | Potassium: 1255mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2119IU | Vitamin C: 85mg | Calcium: 464mg | Iron: 4mg