If you’re looking for a hearty one-pan wonder that’s as satisfying as it is simple, this Breakfast Skillet is about to become your morning hero. Packed with smoky bacon, savory sausage, golden potatoes, gooey cheese, and fresh toppings, it brings everyone to the table with fork-ready anticipation!
Why You’ll Love This Recipe
- All-in-One Meal: With layers of potatoes, proteins, and veggies, the Breakfast Skillet truly covers all the breakfast bases in just one pan.
- Customizable for Any Crowd: Whether you’re cooking for a picky eater or a house full of brunch lovers, everyone can personalize their portion with endless topping options.
- Quick and Minimal Cleanup: Only one skillet needed, so you can savor your morning (and your coffee) instead of a pile of dishes.
- Ultimate Comfort Food: Hearty, crispy, cheesy, and loaded—this is the ultimate way to start your day or fend off a breakfast-for-dinner craving!
Ingredients You’ll Need
It doesn’t get much more comforting—or more satisfying—than a skillet loaded with these simple essentials. Every ingredient here brings its own pop of flavor, texture, or color to your Breakfast Skillet masterpiece.
- Bacon (4–6 strips, cut into 1-inch pieces): Adds smoky, savory crunch that carries throughout the dish.
- Refrigerated potatoes or frozen hash browns (20 oz / 3–4 cups): The foundation—crispy on the outside, tender within, and perfect at soaking up all those delicious flavors.
- Sweet onion (½ cup, diced, optional): Lends a gentle sweetness and mild bite that balances the richness of bacon and sausage.
- Red bell pepper (½ cup, diced, optional): For bright color and a subtle crunch in every forkful.
- Sausage links (8–10, cooked & chopped): Meaty, herby, and wonderfully satisfying; use your favorite breakfast sausage for the flavor you crave.
- Salt and pepper: To bring out all the best in these humble ingredients.
- Eggs (4): For luscious, runny yolks or soft-set eggs—whatever your preference, they pull the skillet together.
- Shredded cheddar cheese (1 cup): Melty, gooey, and oh-so-indulgent. Use your favorite cheese variety for new twists!
- Green onions, tomatoes, avocado, jalapeños, parsley: These toppings add a fresh, vibrant finish and can be mixed and matched to your heart’s content.
Variations
One of my favorite things about a Breakfast Skillet is how easy it is to bend the rules—swap, add, or skip ingredients to fit what you have or what you love. Don’t be afraid to get creative and make this dish your own!
- Veggie Loaded: Toss in mushrooms, spinach, or zucchini for an extra veggie boost and more color.
- Spice It Up: A dash of smoked paprika, chili flakes, or some diced jalapeños turns up the heat for spicy breakfast fans.
- Meat-Free: Make it vegetarian by skipping the bacon and sausage and using plant-based proteins or extra veggies.
- Different Cheeses: Try Monterey Jack, pepper jack, mozzarella, or a sprinkle of feta for a new flavor spin each time.
How to Make Breakfast Skillet
Step 1: Crisp the Bacon
Start by heating your largest skillet or a trusty cast iron over medium heat. Add the chopped bacon and let it sizzle away, stirring occasionally, until every piece is golden and crisp. Remove the bacon and set it on paper towels, but don’t clean the pan—the bacon drippings are pure gold for extra flavor.
Step 2: Brown the Potatoes
In the same skillet, add your refrigerated potatoes or hash browns right into those delicious bacon drippings. Spread them into an even layer and let them cook undisturbed until they’re browned and crispy before flipping. This is where the magic happens—resist the urge to stir too often!
Step 3: Sauté the Veggies
If you’re adding onion and bell pepper, now’s the time to stir them in with the potatoes. Let them sauté for about 5 minutes until soft and fragrant, giving the skillet pops of sweetness and color. The veggies soak up all those flavors and mingle beautifully with the potatoes.
Step 4: Add the Meats Back & Season
Add your chopped cooked sausage and that crave-worthy bacon back to the pan. Stir everything together and let it heat through, then sprinkle with salt and pepper to taste. Give it a quick taste test—you want the seasoning just right before the eggs join the party.
Step 5: Nestle in the Eggs
Make small wells in the skillet mixture and carefully crack an egg into each. Cover the pan and cook on medium-low heat so the eggs gently steam, setting the whites while keeping those yolks perfectly runny (or softly set if you prefer). This should take about 8–10 minutes, depending on how you like your eggs.
Step 6: Finish with Cheese and Serve
Sprinkle the shredded cheese evenly over the skillet and re-cover for a minute or two—just until it’s melty and irresistible. Serve hot, right from the pan, and let everyone pile on their favorite toppings for that classic, customizable Breakfast Skillet experience!
Pro Tips for Making Breakfast Skillet
- Best Pan for the Job: A well-seasoned cast iron skillet delivers unbeatable crispiness to the potatoes and unbeatable presentation at the table.
- Slow and Low for Eggs: Cover and use gentle heat to prevent rubbery egg whites while achieving perfectly set yolks every time.
- Cheese Timing: Add your cheese only during the last minute or two of cooking, so it melts beautifully without burning or becoming oily.
- Prep Ahead for Busy Mornings: You can cook and chop bacon and sausage the night before, making morning assembly a total breeze!
How to Serve Breakfast Skillet
Garnishes
Finish your skillet with a pop of freshness: sprinkle sliced green onions for a zippy bite, scatter on fresh parsley for color, add juicy tomato slices, creamy avocado, or spicy jalapeños—everyone can have their own favorite toppings!
Side Dishes
This Breakfast Skillet is hearty on its own, but a basket of toasted sourdough, fluffy biscuits, or a pitcher of fresh orange juice takes your brunch spread to the next level. Even a fruit salad is a lovely, sweet complement!
Creative Ways to Present
For a truly wow-worthy presentation, serve straight from a rustic cast iron skillet at the center of your table, or scoop individual servings into mini skillets or bowls for a restaurant-style feel. Let everyone add their favorite toppings tableside for a colorful, interactive meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Breakfast Skillet in an airtight container in the refrigerator for up to 3 days. Try to keep toppings like avocado and tomatoes separate until you’re ready to serve again, so everything stays fresh and flavorful.
Freezing
Want to freeze your Breakfast Skillet? Let it cool completely, portion it into airtight containers, and freeze for up to 2 months. For best texture, freeze without eggs or fresh toppings—then add a freshly cooked egg when reheating.
Reheating
Reheat portions gently in a covered skillet over low heat or in the microwave (power level 50% helps preserve texture). If the eggs have already set, try breaking them up a bit for even warming, or top reheated portions with a fresh egg cooked to your liking.
FAQs
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Can I make this Breakfast Skillet ahead of time?
Absolutely! You can prep and cook the bacon and sausage up to a day in advance, chop your veggies, and even brown the potatoes. When you’re ready to eat, just reheat everything, add the eggs, melt the cheese, and serve. It’s perfect for stress-free weekend brunches.
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What can I use instead of bacon or sausage?
If you prefer a meatless Breakfast Skillet, simply swap in your favorite vegetarian sausage, crumbled tempeh, tofu, or extra veggies like mushrooms and spinach. The flavors will still shine—promise!
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How can I keep the eggs from overcooking?
The key to perfectly set but still runny eggs is cooking on low heat and keeping the skillet covered to gently steam the eggs. Check them after 8 minutes, and remove from heat as soon as the whites are set.
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Can I use fresh potatoes instead of hash browns?
Yes! Simply dice your potatoes small and par-cook them (either microwave or a quick boil), then brown them in the skillet as directed. This adds a little extra prep, but the taste is unbeatable.
Final Thoughts
If you’re craving a morning meal that’s cozy, fun, and truly crowd-pleasing, give this Breakfast Skillet a spot on your table. Whether you make it for brunch, a special “breakfast for dinner,” or a lazy weekend treat, you’re sure to fall in love with every hearty, cheesy, flavor-packed bite. Enjoy!
Print
Breakfast Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Breakfast Skillet is a delicious one-pan meal that combines crispy bacon, potatoes, sausage, eggs, and cheese. It’s a perfect way to start your day with a satisfying and flavorful breakfast.
Ingredients
Bacon:
- 4–6 strips bacon, cut into 1-inch pieces
Potatoes:
- 20 oz refrigerated potatoes or 3-4 cups frozen hash browns
Vegetables (optional):
- 1/2 cup sweet onion, diced
- 1/2 cup red bell pepper, diced
Sausage:
- 8–10 sausage links, cooked and chopped
Seasoning:
- Salt and pepper, to taste
Eggs:
- 4 eggs
Cheese:
- 1 cup shredded cheddar cheese or your favorite
Serving:
- Green onions, sliced
- Tomatoes, sliced
- Avocado, sliced
- Jalapenos, seeds removed and sliced
- Parsley
Instructions
- Cook Bacon: In a large skillet, cook bacon until crispy, then remove and drain on a paper towel.
- Cook Potatoes: Add potatoes to the skillet and cook until browned.
- Add Vegetables: If using, add diced onions and bell peppers, and cook until tender.
- Incorporate Sausage: Stir in the cooked and chopped sausage along with the bacon, and heat through.
- Season: Add salt and pepper to taste.
- Add Eggs: Make wells in the pan and carefully break eggs into each well. Cover and cook until the egg whites are set.
- Sprinkle Cheese: Sprinkle shredded cheese over the skillet and cook until melted.
- Serve: Serve immediately with your choice of toppings like green onions, tomatoes, avocado, jalapenos, and parsley.
- Storage: Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 480 kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 265mg
