Cheesy Potato, Egg, and Bacon Skillet

Cheesy bacon, egg, and potato skillet is the perfect way to wake up! With one pan, this can be ready in under 30 minutes!

Cheesy Breakfast Skillet with Eggs, Bacon, and Potatoes

This cheesy potato skillet is a simple breakfast I threw together to satisfy the kid’s hunger and their need for a variety on their plate.

First, the bacon is cooked to crunchy perfection (I prefer my bacon nearly burnt), then the potatoes are pan seared in the bacon grease. Next, you scoot over the potatoes and crack the eggs right there in the pan. Top with your favorite cheddar cheese, and BAM you have yourself an easy breakfast skillet.

Ingredients

• Bacon: Use thick-cut bacon for a meatier texture and fuller flavor. For a smokier flavor, consider applewood smoked bacon.
• Eggs: Fresh, farm-raised eggs give a richer taste and vibrant yolk color.
• Potatoes: Russet potatoes are starchy and roast well, but you could also use Yukon Gold for a creamier texture.
• Cheese: The creaminess of Monterrey Jack cheese pairs well, but a mix with sharp cheddar adds depth.
• Seasonings: A pinch of salt and paprika is basic. For added depth, consider a hint of garlic powder and black pepper.

Variations

• Vegetarian Option: Skip the bacon and use olive oil or butter. Add in some mushrooms or bell peppers for added flavor and nutrients.
• Spicy Kick: Mix in some sliced jalapeños or sprinkle with crushed red pepper flakes.
• Herb Delight: Fresh herbs like chopped rosemary, parsley, or thyme can elevate the dish’s aromatic profile.

Storage

• Let the skillet cool to room temperature. Transfer the breakfast skillet mix into an airtight container.
• Store in the refrigerator for up to 2 days. When ready to eat, you can reheat on the stove or in the microwave until warmed through.

Make Ahead

• Bacon: Cook the bacon a day ahead and store it in an airtight container in the fridge.
• Potatoes: Chop the potatoes the night before and store them in a bowl of water in the fridge to prevent browning. Drain and pat dry before cooking.
• Assembly: In the morning, with the bacon and potatoes prepped, you’ll significantly cut down on the skillet’s cooking time. Start with roasting the potatoes, then follow the rest of the recipe as stated.

Chefs Tips

• Leave the bacon grease in the pan. This will be used to pan roast the potatoes!
• Chop to potatoes into smaller bite sized pieces. This will help them roast faster and more evenly.
• Crack the eggs carefully! Try not to break the yolk by breaking the shell carefully and close to the pan.
• Use salt last. The bacon adds salt, so plate the skillet breakfast first, then add salt if needed.

How to make Potato and Egg Breakfast Skillet

1. Cook the bacon in a cast iron pan. Place the bacon on the pan while it’s still cold, then turn the stove on. This helps prevent shrinking. To help the bacon cook quicker, cut it in half. Remove the bacon and set to the side.
2. Chop the potatoes, then roast ’em! Roast them real good.. something like “yo’ mama such a couch potato, they call her Lays!” But after you’re done with the brutal insults, go ahead and toss the chopped potatoes into the pan, and brown them on all sides.
3. Scoot the potatoes over and make way for the eggs. Crack the eggs carefully in the pan so you don’t break the yolk. Fry them up nice and easy!
4. Serve with a sprinkle of paprika. A little added flavor goes a long way!
5. Sprinkle with cheese. My favorite is a sharp cheddar or Monterrey jack cheese… or both!
6. Mangia!

More easy breakfast ideas

• Loaded Breakfast Scramble
• Turkey and egg muffins
• Pink Drink Caffeinated Tea
• Chia Seed Pudding

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!