HOW TO MAKE BREAKFAST SKILLET RECIPES

Name: Breakfast Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1-2 serving(s)
Ingredients: 2 medium red potatoes or 1 large brown potato, peeled and cut into cubes; 2 teaspoons olive oil; 2 teaspoons cumin; fresh ground black pepper, to taste; 1/2 cup green pepper, diced; 1/2 cup onion, diced; 1/2 cup mushroom, diced; 1 roma tomato, diced; 2 tablespoons cheddar cheese, shredded; 2 eggs

BREAKFAST SKILLET RECIPE - FOOD.COM

Breakfast Skillet Recipe - Food.com image

Inspired by a dish I enjoy at a restaurant. You can add or substitute other veggies you have around, or toss in some cooked crumbled bacon or sausage, etc.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1-2 serving(s)

Number Of Ingredients 10

Ingredients

2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
2 teaspoons olive oil
2 teaspoons cumin
fresh ground black pepper, to taste
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mushroom, diced
1 roma tomato, diced
2 tablespoons cheddar cheese, shredded
2 eggs

Steps:

Preheat oven to 350°F.
Combine potato cubes with cumin and black pepper.
Drizzle olive oil over potatoes, and mix well.
Place on a baking pan and bake for 30 minutes, until browned and crispy.
When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
Remove from heat, add tomato, and set aside.
Prepare the eggs any way you like (I like them over-medium).
When potatoes are done, mix well with veggies.
Sprinkle with cheese.
Place eggs on top and enjoy!

Nutrition Facts : Calories 659.2, FatContent 25.2, SaturatedFatContent 7.7, CholesterolContent 386.8, SodiumContent 323.9, CarbohydrateContent 85, FiberContent 11.4, SugarContent 13.5, ProteinContent 28

LOADED BREAKFAST SKILLET | ALLRECIPES

Loaded Breakfast Skillet | Allrecipes image

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories Breakfast and Brunch Potatoes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, CarbohydrateContent 43.1 g, CholesterolContent 225.6 mg, FatContent 18.3 g, FiberContent 3.5 g, ProteinContent 21.8 g, SaturatedFatContent 8.8 g, SodiumContent 567.1 mg, SugarContent 3.2 g

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