This Breakfast Skillet is a hearty, one pan meal made with crispy potatoes, sautéed vegetables, and perfectly cooked eggs. Everything cooks together in a single skillet, making it an easy and satisfying option for breakfast or brunch with minimal cleanup.
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A Quick Look at the Recipe
✅ Recipe Name: Breakfast Skillet
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~340 per serving (estimated)
🥣 Main Ingredients: Potatoes, eggs, onion, bell pepper, garlic, cheddar cheese
📖 Dietary Info: Vegetarian; gluten free; dairy-free option
👌 Difficulty: Easy - one pan cook and serve
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The potatoes are cooked until golden and tender before being combined with onion, bell pepper, and garlic for extra flavor. Eggs are cracked directly into the skillet and cooked to your preferred doneness, then finished with a sprinkle of melted cheddar cheese for a comforting, savory finish.
If you enjoy hearty breakfast recipes like this one, you might also like our Crockpot Breakfast Casserole, Baked Banana Oatmeal, or Crustless Chicken Quiche. These easy breakfast options are great for meal prep, brunch, or quick weekday mornings.
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Why You'll Love this Breakfast Skillet:
One Pan Meal: Everything cooks in a single skillet, making cleanup quick and easy.
Crispy Potatoes: Diced potatoes cook until golden and tender, forming the perfect base for the skillet.
Simple Ingredients: Made with everyday vegetables, eggs, and cheese you likely already have on hand.
Customizable Eggs: Eggs can be cooked to your preferred doneness, from runny yolks to fully set.
Perfect for Any Morning: Works well for busy weekdays, meal prep, or a relaxed weekend brunch.
Key Ingredients:
- russet potatoes. Their starchy texture makes them perfect for crisping up in the skillet. You can also use Yukon Gold for a creamier texture or sweet potatoes for a twist.
- bell pepper. Adds color and a slight sweetness. Use any color you prefer-red, yellow, or green.
- eggs. Cooked to your preference! Slightly runny yolks create a rich, velvety texture, but you can cook them longer for firmer yolks.
- cheddar cheese. Adds a creamy, melty finish. Try pepper jack for a spicy kick or mozzarella for extra gooeyness.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy free option: Skip the cheese or use a dairy free shredded cheese alternative to keep the skillet dairy free.
- Different potatoes: Swap russet potatoes for Yukon gold or red potatoes for a slightly creamier texture.
- Add more vegetables: Mushrooms, zucchini, or spinach can be added for extra flavor and nutrition.
- Cheese options: Use Monterey Jack, mozzarella, or pepper jack instead of cheddar.
- Spice it up: Add red pepper flakes or a pinch of cayenne for a little heat.
- Make it heartier: Stir in cooked sausage, bacon, or ham if you want a more filling breakfast skillet.
How to Make Breakfast Skillet:
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes, salt, pepper, and paprika. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and beginning to crisp on the outside.
- Add the diced onion and bell pepper to the skillet. Continue cooking for 4 to 5 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Using a spoon, make four small wells in the potato mixture. Crack one egg into each well.
- Cover the skillet and cook for 4 to 5 minutes, or until the egg whites are set and the yolks reach your desired doneness.
- Sprinkle the shredded cheddar cheese over the skillet, if using, and let it melt for 1 to 2 minutes. Remove from heat and serve immediately.
Recipe Notes & Tips:
- Cut potatoes evenly: Dicing the potatoes into similar sized pieces helps them cook evenly and crisp at the same time.
- Do not rush the potatoes: Letting the potatoes cook undisturbed for a few minutes helps them develop a golden, crispy exterior.
- Cover for eggs: Covering the skillet while the eggs cook helps set the whites without overcooking the yolks.
- Adjust heat as needed: Lower the heat slightly if the skillet browns too quickly to prevent burning.
- Serving Suggestions: Serve this breakfast skillet on its own or pair it with recipes like Greek Yogurt Bagels, Protein Iced Coffee, or Turkey Breakfast Sausage for a complete breakfast or brunch spread.
How to Store:
Refrigerate: Let the breakfast skillet cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: Warm leftovers in a skillet over medium heat to maintain crispiness, or microwave in 30-second intervals until heated through.
Freezing: Eggs and potatoes can become rubbery or grainy when frozen and reheated, so this dish is best enjoyed fresh or refrigerated.
Breakfast Skillet FAQs:
A breakfast skillet gets crispy when the potatoes are cooked in a hot skillet with enough oil and allowed to brown undisturbed before stirring.
Eggs in a breakfast skillet are done when the whites are fully set and the yolks are cooked to your preferred doneness, which can be checked by gently touching the yolk.
A breakfast skillet can be partially made ahead by cooking the potatoes and vegetables in advance, then reheating and adding fresh eggs just before serving.
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Breakfast Skillet
Ingredients
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes, salt, pepper, and paprika. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and beginning to crisp on the outside.
- Add the diced onion and bell pepper to the skillet. Continue cooking for 4 to 5 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Using a spoon, make four small wells in the potato mixture. Crack one egg into each well.
- Cover the skillet and cook for 4 to 5 minutes, or until the egg whites are set and the yolks reach your desired doneness.
- Sprinkle the shredded cheddar cheese over the skillet, if using, and let it melt for 1 to 2 minutes. Remove from heat and serve immediately.
Nutrition
Notes
- Cut potatoes evenly: Dicing the potatoes into similar sized pieces helps them cook evenly and crisp at the same time.
- Do not rush the potatoes: Letting the potatoes cook undisturbed for a few minutes helps them develop a golden, crispy exterior.
- Cover for eggs: Covering the skillet while the eggs cook helps set the whites without overcooking the yolks.
- Adjust heat as needed: Lower the heat slightly if the skillet browns too quickly to prevent burning.
- Serving Suggestions: Serve this breakfast skillet on its own or pair it with recipes like Greek Yogurt Bagels, Protein Iced Coffee, or Turkey Breakfast Sausage for a complete breakfast or brunch spread.
Misty says
Delicious. I was so surprised at the taste and mouthfeel of this. Like a nice smoky hash. I did not miss potatoes at all. We added a tablespoon of guacamole on top, and my husband used some hot sauce. Next time I plan to skip the butter altogether because it was too oily/gready for my taste. But otherwise will add to our favorite breakfast list.
Roche Woodworth says
Thank you for the great review Misty! Glad you liked the recipe. It's one of our personal favorites as well 🙂
Carolyn says
Can you provide protein/fat/carb info?
Shay says
Hi Carolyn. I'm currently in the process of adding nutritional lables to all my older recipes. I'll get to this one as soon as I can!
Benny says
I feel like I need to buy a portable heat top so I can make this at work and make everyone jealous! Just found my breakfast for tomorrow 🙂