This simple but delicious bacon, egg, and potato Breakfast Skillet is the perfect way to kick off the day! It comes together easily with everyday kitchen staples. Everything is cooked in one skillet so everything is super flavourful. Don't just save it for dinner, enjoy it any time of the day!
Who doesn't love a bacon breakfast? Well, this potato, bacon and egg breakfast skillet is going to hit the spot! Filled with all your favourite breakfast items and easily made in a single skillet, it's always a crowdpleaser, and cleaning up is a breeze.
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Why You'll Love This One Pan Recipe
- I always have eggs and potatoes in my kitchen and bacon in the freezer so this breakfast skillet recipe is a breeze to whip up last minute without much planning ahead.
- It's pretty easy to make! To difficult to follow techniques in this recipe. You're mostly just sauteing!
- It's super flavourful as the onions and potatoes are cooked in bacon grease!
Ingredients You'll Need
- bacon — I use thick cut bacon for this breakfast skillet. Sometimes if I'm in a rush, I don't thaw my bacon (I freeze them in portions of 4 strips), and simply dice them and add them to my skillet, frozen.
- onions – I use one small yellow onion but any onion will work in its place.
- potatoes — I peeled and diced some russet potatoes but yukon potatoes will work as well.
- seasoning — I season with garlic powder, onion powder, and pepper. As the bacon grease is salty, I skip the salt. However, feel free to add salt if you desire.
- eggs — the eggs really make this into a one pan breakfast!
- cheese — who doesn't like cheese? Feel free to use your favourite. I used a mixture of cheddar and mozzarella.
How To Make This Breakfast Skillet Recipe
- In a large skillet over medium heat, add the diced bacon. Slow the bacon to cook, moving it every couple of minutes so it cooks evenly. Once done, transfer the bacon to a paper lined bowl or plate, leaving the bacon grease in the skillet.
- Add the diced onion and saute for 2 minutes.
- Add the diced potatoes along with the seasonings. Mix until everything is evenly coated and then allow the potatoes to cook, in an even layer, untouched for 3 to 4 minutes. Add 3 tablespoons of water and then cover the skillet so the potatoes can cook through.
- Cook the diced potatoes for 15 minutes or until they've softened, stirring every 5 minutes. Add an extra tablespoon of water if needed.
- Make four wells in the skillet and crack the eggs into them. Top with shredded cheese and cover the skillet again. Lower the temperature to low heat and cook for 6 to 8 minutes, or until the eggs have cooked to your liking.
- Top the breakfast skillet with the diced cooked bacon and serve immediately.
Recipes Variations
- Feel free to swap the russet potatoes for sweet potatoes!
- Turkey bacon can be used in place of regular bacon. However, you'll have to add additional oil and salt to make up for the lack of bacon grease.
- Switch the cheese for a Monterey jack cheese or a Mexican cheese blend.
Tips and Notes
- A non-stick skillet is great for this breakfast skillet if you're worried about the potatoes sticking. I had a little bit of sticking on my cast iron and I deglazed with a splash of water so the stuck bits ended up adding more flavour.
- If the bacon grease is not enough, add an additional half a tablespoon of oil to the skillet when cooking the potatoes.
- I top my skillet breakfast with some green onions for a pop of colour but that's optional. If you have some fresh herbs such as cilantro, parsley, or basil hanging around in your fridge, it would be perfect served on top!
Recipe
Breakfast Skillet
This simple but delicious bacon, egg, and potato Breakfast Skillet is the perfect way to kick off the day! It comes together easily with everyday kitchen staples. Everything is cooked in one skillet so everything is super flavourful. Don't just save it for dinner, enjoy it any time of the day!
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RateServings: 4
Ingredients
- 4 strips bacon
- 4 russet potatoes peeled and diced
- 1 onion diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried basil
- ¼ tsp ground pepper
- ¼ cup water
- 4 large eggs
- ½ cup shredded cheese or more
Instructions
- In a large skillet over medium heat, add the diced bacon. Slow the bacon to cook, moving it every couple of minutes so it cooks evenly. Once done, transfer the bacon to a paper lined bowl or plate, leaving the bacon grease in the skillet.
- Add the diced onion and saute for 2 minutes.
- Add the diced potatoes along with the seasonings. Mix until everything is evenly coated and then allow the potatoes to cook, in an even layer, untouched for 3 to 4 minutes. Add 3 tablespoons of water and then cover the skillet so the potatoes can cook through.
- Cook the diced potatoes for 15 minutes or until they've softened, stirring every 5 minutes. Add an extra tablespoon of water if needed.
- Make four wells in the skillet and crack the eggs into them. Top with shredded cheese and cover the skillet again. Lower the temperature to low heat and cook for 6 to 8 minutes, or until the eggs have cooked to your liking.
- Top the breakfast skillet with the diced cooked bacon and serve immediately.
Nutrition
Calories: 364kcal | Carbohydrates: 41g | Protein: 18g | Fat: 14g | Saturated Fat: 5.7g | Cholesterol: 211mg | Sodium: 383mg | Fiber: 4.5g | Sugar: 3.3g
More Breakfast Recipes You May Like
- Sheet Pan Eggs
- How to Toast Bread in the Oven
- Instant Pot Yogurt (Sous Vide or Yogurt Mode)
- Air Fryer Sausage Links
- Air Fryer Breakfast Potatoes
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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