breakfast skillet

This Skillet Breakfast Hash is so easy and delicious. Perfect for camping or at home.

Skillet Breakfast Hash

vegetable oil

potatoes

salt and pepper

Open Nature® Cage Free Brown Eggs

cheddar cheese

scallions (,diced)

Open Nature® Everything Flatbread crackers

In a 12-inch cast iron skillet, warm the oil over medium heat.&nbsp;

Add in the potatoes and cook, stirring occasionally to prevent sticking, for 10 minutes.&nbsp;

Add in the chicken sausage and cook, stirring occasionally, for another 10 minutes. The potatoes should be golden and crisp.&nbsp;

Season with a dash of salt and pepper.

Make four wells in the hash and crack an egg into each one. Sprinkle the cheese around each egg and continue cooking until the whites are no longer clear and the yolk is to your liking.&nbsp;

Sprinkle with the scallions and serve immediately with some of the flatbread.

Looking for an easy breakfast idea? This Loaded Breakfast Skillet Recipe from Delish.com is the best.

Loaded Breakfast Skillet

russet potatoes, rinsed and scrubbed clean, chopped into 3/4" cubes

bacon,

onion, chopped

water

garlic

green onions, sliced

smoked paprika

kosher salt

black pepper

eggs

c. shredded Cheddar

I used ground pork breakfast sausage instead of bacon. It still came out fantastic. Everyone loved this breakfast dish.

Just finished this.  It was so good.  I left out green onion and added peppers and sausage.  Super Yummy.

Made it for the family and it was very yummy!

I used half pound of bacon and more green onion than the directions suggested, but this recipe was an amazing hit with my family.

My family loved this. I used left over pulled pork from the night before and doubled the garlic (we love garlic!) and it came out great. I had a hard time getting the eggs just right-at 5 minutes for me, the white was still runny. But then at 8 minutes when the white was cooked, the yolk was too. Still tasted amazing and would definitely make again

https://streaming.hearstdigitalstudios.com/manual_upload/57fbb072d559302287601219/mp4/Loaded_Breakfast_Skillet_FINAL_1476112520_4000_hd_v3.mp4

Cheese, potatoes, bacon and eggs: Is there anything that, together, they don't make better?

This Loaded Breakfast Skillet is all your faves in one pan.

There isn't much too this quick breakfast skillet. Chop some veggies, throw them in a pan, fry it up and serve! To make it more substantial, add some roasted or boiled cubed potatoes or sweet potatoes. This recipe is completely customizable so go ahead and use any veggies you like or whatever you have on hand.

Southwest Vegan Breakfast Skillet

mushrooms

zucchini

green onion

cilantro

red pepper, diced

sausage

garlic powder and chili powder

tsp cumin and paprika

salt and pepper,

avocado and salsa, for topping

Add everything to a skillet and cook over medium-high heat (add a few splashes of water if it starts to stick to the pan) until the veggies are softened and nicely browned, about 6-7 minutes.

Season with salt and pepper, top with avocado, salsa, extra chopped green onion and fresh cilantro and hot sauce if desired and serve right away.

Thanks for this idea! It's been so good to start the day with all these veggies. I make this a least a couple of times a week!

Yummy yummy! I love your thoroughness and recommendations for substitutions.

This easy chorizo and vegetable breakfast skillet is a quick egg-free breakfast that's perfect for a Whole30, Paleo or gluten-free meal prep recipe. It's full of hearty veggies and lots of flavor from the herbs and spices in the chorizo, and cooking it in one pan makes clean up simple. It reheats so well, so it's great for breakfast throughout the week!

Chorizo and Vegetable Breakfast Skillet: Egg-Free, Whole30, Paleo, GF

chorizo

olive oil

red potatoes, diced

green pepper, diced

yellow onion, diced

garlic powder

tsp chili powder

Salt and pepper

green onions, salsa, avocado

Heat a large skillet over medium-high heat. Once hot, add the oil and diced potatoes. Season with the garlic and chili powder. Cook the potatoes just until they begin to soften and brown, about 5 minutes. And then add in the remaining vegetables and cook for another 5 minutes, or until the onion is translucent.

Next, push the vegetables to the side and add the ground chorizo to the open space. Break apart and incorporate it into the vegetables. Cook another 8-10 minutes, or until the chorizo and potatoes are cooked through.

Remove from heat. Serve with green onions, salsa, hot sauce, avocado/guacamole or an egg if desired.

Love this recipe. Now a go to quick meal for our family

Shredded beef combined with scrambled eggs, tomatoes, and onions make a delicious skillet breakfast or breakfast burritos.

Machaca con Huevo (Machaca with Eggs)

onion

roma tomatoes (chopped)

jalapeño (diced (optional))

brisket

flour tortillas

In a large skillet, sauté onion in olive oil for 2 minutes. Once onions are translucent add tomato, jalapeño (if using), brisket or carne seca and cook for another 2 to 3 minutes.

Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly.

Serve with salsa of your choice and flour tortillas.

https://embed.mediavine.com/videos/jx7evzd2s1kcx9bkfxi1

Machaca con Huevo (Machaca with Eggs) - Tender shredded beef combined with scrambled eggs, tomatoes, and onions make a delicious skillet breakfast or breakfast burritos.

Look no further for a hearty breakfast that can’t be beat! This Meat and Potatoes Breakfast Skillet is filled with bacon, ham, potatoes, cheese and topped with eggs and an easy, creamy homemade hollandaise sauce.

Meat and Potatoes Breakfast Skillet

lbs baby red potatoes

oz bacon

oz ham

Salt

oz Colby jack cheese

lemon juice

salt

butter, melted

Paprika

Clean the potatoes and cut into fourths or sixths, depending on their size. You want them slightly smaller than bite-sized.

Place the potatoes in a large pot and fill with enough water to cover them. Place over high heat and bring the water to a boil. Once it is boiling, set a timer for 5 minutes. When the time is up, drain the potatoes and return them to the pot to dry out slightly.

Meanwhile, cut the bacon into small pieces. Dice the ham. Place both the bacon and the ham in a large skillet (I like to use cast iron for this) and cook over medium heat until the bacon is crisp and the ham is browned*, stirring often.

When the bacon is crisp, remove the bacon and the ham to a paper towel lined plate, reserving the grease in the pan.**

Carefully add the potatoes to the skillet and stir to coat. Let the potatoes cook over medium-high heat for 5 minutes. Do not stir. After 5 minutes, stir the potatoes, and set the timer for 5 more minutes. Let the potatoes cook without stirring. Once the timer goes off, stir one more time and let the potatoes cook for 5 additional minutes, for a total of 15 minutes of cook time.

When the last timer goes off, turn off the heat and season the potatoes to taste with salt. Add the bacon and ham and stir to combine. Sprinkle the cheese over the top, then cover the pan to allow the cheese to melt.

Cook the eggs to your preference. (I am a sunny-side up or over easy kind of girl!)

To make the hollandaise, place the egg yolks, lemon juice and salt in a blender. Pulse to combine. With the blender on low, add the butter in a slow, steady stream. Once combined, pulse another time or two to make sure everything is combined.

To serve &#8211; take some of the potato and meat mixture, place 2 cooked eggs over the top, then drizzle with the hollandaise. Sprinkle with paprika, then serve.

Wow, this was REALLY tasty. Our neighbors raise pigs and they gave us a package of thick-cut bacon recently so I used it with this recipe. I want to make it again, it was so good. And I've never had my hollandaise sauce work until now. Thanks for the recipe!

This was the perfect brunch recipe. Thank you!

https://www.youtube.com/watch?v=ZG5ZkFj7mkc

Inspired by the Cambridge Skillet from The Egg and I, this Meat and Potatoes Breakfast Skillet is filled with ham, bacon, and potatoes, topped with eggs and an easy homemade hollandaise sauce.

Get the full recipe here: https://www.tasteandtellblog.com/meat-and-potatoes-breakfast-skillet/

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Healthy sweet potato hash with eggs is an easy to prepare breakfast made in one pan. The sauteed potatoes and bell peppers are seasoned with smoked paprika for a savory flavor.

Sweet Potato Hash with Eggs

red onion (¼-inch dice)

sweet potato (washed, skin on, ½-inch dice)

red bell pepper (½-inch dice)

green bell pepper (½-inch dice)

¼ teaspoon smoked paprika

sea salt (as needed for seasoning)

black pepper (as needed for seasoning)

green onions (thinly sliced)

Preheat oven to 425°F (246°C).

Heat a large 10-inch ovenproof skillet like cast iron over medium heat.

Add 2 tablespoons olive oil, once hot add the red onions and saute for 1 minute.

Add garlic and saute for 1 minute.

Add sweet potatoes, ½ teaspoon salt and ¼ teaspoon black pepper, stir to combine and then allow the potatoes to cook unmoved to lightly brown the surface, 4 minutes. Stir and saute until tender, about 4 to 6 minutes.

Add bell peppers and saute for 2 minutes. Turn off heat, add smoked paprika and stir to combine.

Make four indents in the sweet potato to place the eggs in separate areas, leaving enough space in between.

Transfer pan to the oven and bake until the eggs just begin to set and the yolks still move when lightly shaking the pan, about 7 to 8 minutes.

Remove the pan from the oven and garnish with green onions and more salt and pepper as desired.

https://www.youtube.com/watch?v=Anj7CGOlxu8

Healthy sweet potato hash with eggs is a simple to prepare breakfast made in one pan. Sauteed potatoes and bell peppers are seasoned with smoked paprika for a savory flavor. 
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✅ INGREDIENTS:
• 2 tablespoons extra-virgin olive oil
• 1 cup red onion
• 2 pounds sweet potato
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 tablespoon minced garlic
• 1/4 teaspoon smoked paprika
• sea salt, as needed for seasoning
• black pepper, as needed for seasoning
• 4 large eggs
• 1 tablespoon green onions

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This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.

Hearty Breakfast Skillet

chili powder

cumin

fennel seeds

green onions, thinly sliced

cheddar cheese,

butter

For the garnish: Salsa, fresh cilantro (optional)

Cook the hash browns

Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick. 

Add the cheese and eggs

Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top. 

Cook the eggs on the stovetop

Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.

Finish in the broiler

Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.

Serve

Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm. 

The idea of this recipe is good. The actual recipe is not very well written for first timers. I wish it included how high to heat the oil to at the start. It would also be nice to see the steps further broken down - steps one and two are 3-4 different actions each. I struggled to get this to work for me - enameled cast iron resulted in a sticky glued down mess (maybe I didn’t wait to get hot enough, but the recipe gives no indication of how hot it should be). A nonstick skillet yielded better results, and I liked the final flavor profile. But the actual cooking process was very frustrating.

I just tried this and incorporated frozen veggies (stir fry mix) with the hash browns and it came out so good! 

Will definitely be making this again!

Diced potatoes, smoked sausage, fluffy scrambled eggs, bell peppers, onions, cajun spices, and a creamy creole remoulade sauce come together in this flavorful breakfast skillet. This will be a breakfast and brunch go-to in your home, trust me!

Loaded Creole Breakfast Skillet

mayonnaise

Creole mustard (or whole grain mustard)

Worcestershire sauce

garlic (minced)

hot sauce (such as Frank's RedHot®)

tsp salt

cayenne

garlic powder, onion powder, Italian seasoning, and paprika

olive oil (extra virgin)

green bell pepper (rinsed, seeded, and chopped)

red bell pepper (rinsed, seeded, and chopped)

Salt and black pepper (to taste)

onion powder

paprika

cayenne pepper

eggs (beaten with 1/4 cup half and half)

half and half (beaten with the eggs)

colby jack cheese

In a medium mixing bowl, whisk together the mayo, creole mustard, Worcestershire sauce, lemon juice, garlic, hot sauce, and spices until combined. Set aside.

Heat the oil and butter in a medium, heavy-bottomed skillet over medium-high heat.

Once butter is melted, add the cubed potatoes and cook until the potatoes are browned and crispy, about 5-7 minutes. Add the onion and bell peppers and cook until the onion is translucent, about another 2-3 minutes. Add minced garlic and cook until fragrant, about another minute.

Season the veggies with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the sliced smoked sausage and cook until the sausage begins to brown, about 2-3 minutes.

Add the beaten eggs and half and half to the skillet and cook until fluffy, stirring constantly with a wooden spoon or spatula so that they do not burn on the bottom. Remove the skillet from the heat, sprinkle the cheese over top, drizzle the creole sauce over the skillet, and finish with fresh sliced green onions. Enjoy!

One of my favorite breakfast meals is a Cajun Spiced Potato Hash with Sausage and eggs of my choosing on top. This is a great recipe for a crowd.

Cajun Spiced Potato Hash with Sausage

red bell pepper, seeded (chopped)

green bell pepper, seeded (chopped)

oz Andouille sausage,

Cajun spice blend

olive oil, extra virgin (or canola or vegetable oil)

Over medium high heat, start with a hot, non stick skillet. Add 1 tbsp of extra virgin olive oil or canola if you are using chicken sausage, if you are using pork sausage, you can omit oil.

Add sliced sausage to hot skillet.

Since most sausage is precooked, you just need to give the sliced sausages a little char and allow to be heated through. About 5 minutes. 

Remove sausage from pan and set aside.

Add 1 tbsp of oil and allow to heat. Add potatoes, peppers, onions, 1 tsp of Cajun seasoning, pinch of salt, and pepper.

Sauté the potato mixture well. Give the potato mixture a stir every few minutes, you want a little char, but not to burn. About 20 minutes or until potatoes are tender.

Taste for salt, and add more salt and Cajun spice if needed. 

Now add sausage back in to the pan with the potato mixture and allow to completely heat through. 

Serve this Cajun Spiced Potato Hash and Sausage hot, with eggs of your choice on top. You can add cheddar cheese or pepper jack as an option. 

An easy Hash Brown Skillet breakfast casserole with crispy golden hash browns, ham, eggs and cheese. Great hearty breakfast!

Hash Brown Breakfast Skillet Recipe

tbs butter

oz Frozen Shredded Hash Browns

ham (chopped)

Preheat oven to 400 degrees.

Place non-stick oven safe skillet over a med-high burner. Add butter. Once melted add the shredded potatoes.

Cook the hash browns for about 12-15 minutes, stirring occasionally, until browned and crisp.

Spread the hash browns evenly in the pan then press down with spatula, top with 1/2 the cheese, then the chopped ham. Press down again, then crack eggs and drop over the top.

Pop the skillet in the oven for 7-8 minutes, until eggs are nearly set.

Take the skillet out sprinkle cheese around the eggs and return to over for 2 more minutes to melt cheese and finish setting eggs.

Season with salt and fresh ground black pepper.

When zucchini is fresh and abundant, making it into a delicious breakfast skillet should be on everybody&#8217;s breakfast list! I like to mix mine with shallot and poblano and top it with eggs and hot sauce!

Top 14 breakfast skillet recipes from across the web

The most viewed breakfast skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skillet Breakfast Hash

Loaded Breakfast Skillet

Southwest Vegan Breakfast Skillet

Chorizo and Vegetable Breakfast Ski...

Machaca con Huevo (Machaca with Egg...

Meat and Potatoes Breakfast Skillet

Sweet Potato Hash with Eggs

Hearty Breakfast Skillet

Loaded Creole Breakfast Skillet

Loaded Creole Breakfast Skillet

Cajun Spiced Potato Hash with Sausa...

Hash Brown Breakfast Skillet Recipe

Zucchini Breakfast Skillet

Southwest Breakfast Skillet

Top 14 breakfast skillet recipes from across the web

The most viewed breakfast skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Breakfast Hash

Loaded Breakfast Skillet

Southwest Vegan Breakfast Skillet

Chorizo and Vegetable Breakfast Ski...

Machaca con Huevo (Machaca with Egg...

Meat and Potatoes Breakfast Skillet

Sweet Potato Hash with Eggs

Hearty Breakfast Skillet

Loaded Creole Breakfast Skillet

Loaded Creole Breakfast Skillet

Cajun Spiced Potato Hash with Sausa...

Hash Brown Breakfast Skillet Recipe

Zucchini Breakfast Skillet

Southwest Breakfast Skillet

The most viewed breakfast skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine