Add this home-cooked goodness to your brunch line up!
Hearty, healthy hash? I’m in! 🙋🏻♀️ This Bacon, Egg and Potato Breakfast Skillet is our favorite way to kick off a Sunday (after church, of course!) It can be whipped up in under 30 minutes and the result is worth waiting for! I probably had you at bacon, but did I also mention Whole30 approved and Paleo-friendly?! Heck why wait until breakfast!
Helloo! 👋🏼 If you’re a brunch fan, raise your hand. Yeah, I thought so.
Me too! I’ll eat brunch food really any time of day – breakfast, lunch or dinner. I definitely have breakfast food more often during non-breakfast hours. And that’s okay!
My go-tos are: eggs, chicken sausage, paleo waffles, gluten free toast or hashbrowns, avocado and berries 😋
Well until we tried this Breakfast Skillet… we might not ever be going back.
Here’s what you’ll need: 5 ingredients. That’s it. (plus toppings 😃)
Breakfast Skillet Ingredients
- Organic eggs
- Baby potatoes
- Red pepper
- Cheddar cheese
- Bacon (Applegate, preferably)
Ever since I discovered Applegate bacon, I’ve been obsessed. The ingredients are killer – pork, water and celery powder. Like that’s all that needs to be in your bacon, people! And it is soo good! 🤤 And I don’t feel a bit bad about eating it!
I used to never eat bacon because I thought it was “bad for me,” but 70 calories for 2 slices; 6g of protein and 5g of fat – that never hurt anybody! And the flavor it adds, mmmm, my mouth is watering just thinking about it.
Bacon, Egg & Potato Breakfast Skillet in 3 Easy Steps
I know I say this about almost all of my recipes, because, well, it’s kind of my motto, but this may be the simplest recipe ever.
1. Cut the baby potatoes in half or thirds and throw them into a cast iron skillet on medium to low heat with a little avocado oil (or olive oil). You’ll let the potatoes cook until their golden brown (about 20 minutes).
2. While you’re waiting for the potatoes to cook, you’ll slice and dice the red pepper and bacon. Once the potatoes are ready, throw em in and stir occasionally until cooked.
3. Once everything is cooked, sprinkle on some cheddar cheese and then using a spatula you’ll create little pockets to crack the eggs into. Put a lid on top and let the eggs cook for a few minutes, until desired consistency.
Then it’s time to eat!!
My favorite toppings are: avocado, sriracha/hot sauce, plain greek yogurt, Good Foods queso dip, green onion, red pepper flakes or a little nutritional yeast. But you do you. Enjoy!
- 6 eggs
- 1 bag baby potatoes
- ½ red pepper
- ⅓ - ½ cups shredded cheddar cheese
- 3 - 4 slices Applegate bacon
- Cut 1 bag of baby potatoes in half or thirds and toss into cast iron skillet on medium to low heat with a little avocado oil or olive oil. Let the potatoes cook until their golden brown (about 20 minutes).
- While waiting for potatoes to cook, slice and dice ½ red pepper and 3 - 4 slices bacon. Once the potatoes are ready, throw the pepper and bacon into the cast iron skillet, stirring occasionally.
- Once everything is cooked, sprinkle on ⅓ - ½ cup cheddar cheese.
- Then using a spatula, create little pockets to crack the eggs into. Put lid on top and let eggs cook for a few minutes, until desired consistency.
- Add your favorite toppings and enjoy!
Have a cast iron skillet, but don’t know what else to make with it? Try out a few of these:
- Sweet Potato and Egg Hash
- One Skillet Steak Fajitas
- Dark Chocolate Brownie Skillet
- Skillet Apple Crisp
- Almond Butter Chocolate Chip Cookie Skillet
