Delicious Easy Breakfast: Perfect Morning Skillet (Print Version)

Delicious Easy Breakfast is here! Whip up a perfect morning meal with this comforting skillet recipe. Full of warmth, flavor, and simple ingredients.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat, Dairy, Eggs

# Ingredients:

→ Base Ingredients

01 - 2 large Russet or Yukon Gold potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 1 large bell pepper (any color), chopped

→ Protein & Dairy

04 - 4-6 large eggs
05 - 4-6 slices bacon, cooked and crumbled (or 1/2 lb breakfast sausage, cooked and crumbled)
06 - 1 cup shredded cheddar cheese

→ Flavor Boosters

07 - 1 tsp smoked paprika
08 - Salt, to taste
09 - Black pepper, to taste

→ Garnish

10 - 2 tbsp fresh parsley or chives, chopped (optional)

# Instructions:

01 - First things first, get those potatoes peeled and diced into about half-inch cubes. Consistency is key here, hon, so they cook evenly. Then, chop your onion and bell peppers. If you're using bacon, cut it into bite-sized pieces. If it's sausage, crumble it up. This is where I sometimes get a little too enthusiastic with the knife and end up with uneven potato chunks, but honestly, it all tastes good in the end! Just try your best for evenness. You'll hear the satisfying thump of veggies hitting the cutting board, a promise of deliciousness to come.
02 - Heat a large, oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Add your bacon or sausage and cook until crispy and golden brown. This is where the magic happens! The smell of sizzling bacon is just divine, isn't it? Once done, remove the meat with a slotted spoon, leaving that precious rendered fat in the pan. This fat is your flavor base, so don't you dare pour it out! I once accidentally drained it all, and the potatoes were just... sad. Learn from my mistakes!
03 - Now, add your diced potatoes to the hot fat in the skillet. Spread them out in a single layer if you can, don't overcrowd the pan! Cook them, stirring occasionally, for about 10-15 minutes, until they're tender and starting to get golden brown and crispy. This step requires a bit of patience; don't rush it! You'll hear that lovely sizzle and see the edges turning perfectly crisp. This is where the true breakfast magic starts to form!
04 - Once the potatoes are almost done, push them to one side of the skillet and add your chopped onion and bell peppers to the empty space. Cook for another 5-7 minutes, stirring occasionally, until they soften and the onions become translucent. The kitchen will start smelling absolutely incredible, I promise! This is where you can add your smoked paprika, salt, and pepper. Give everything a good stir to combine and let those flavors mingle. I've forgotten the paprika here before, and it just wasn't the same.
05 - Stir the cooked meat back into the potato and veggie mixture. Taste a piece of potato – does it need more salt? Now's your chance! Use the back of a spoon to create 4-6 small wells in the hash mixture. This is where your eggs are going to nestle. This part always feels a bit like an art project to me, trying to make perfect little homes for the eggs. Don't worry if it's not perfect; mine rarely are! The visual appeal of this breakfast is already coming together.
06 - Carefully crack an egg into each well. Sprinkle a little salt and pepper over the eggs, and then sprinkle the shredded cheddar cheese evenly over the entire skillet. Transfer the skillet to a preheated oven (about 375°F or 190°C) and bake for 8-12 minutes, or until the egg whites are set and the yolks are still a little runny (or cooked to your liking!). The cheese will be bubbly and golden. Pull it out, garnish with fresh herbs, and get ready for the most satisfying breakfast!

# Notes:

01 - Always preheat your skillet properly before adding potatoes; it makes all the difference for that crispy exterior.
02 - Store any leftovers in an airtight container in the fridge for up to 2-3 days; reheat on the stovetop for best results.
03 - Sweet potatoes can be a good substitute for regular potatoes if you're looking for a different flavor profile.
04 - A dollop of sour cream or fresh salsa makes this dish extra special.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - Cutting board
03 - Knife

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g Fat
Total Carbohydrate: 25g Carbs
Protein: 20g Protein

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