Country Breakfast Skillet

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/23/20
Skillet with eggs, potato, and pepper
LauriPatterson / Getty Images
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
361 Calories
15g Fat
37g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 361
% Daily Value*
Total Fat 15g 20%
Saturated Fat 7g 33%
Cholesterol 216mg 72%
Sodium 452mg 20%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 19g
Vitamin C 20mg 102%
Calcium 190mg 15%
Iron 3mg 16%
Potassium 1047mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just the name of this dish sounds hearty and delicious. A country breakfast skillet is a great way to get all of the breakfast favorites into one dish, making for a satisfying meal at the start of the day. This recipe is a tasty mixture of eggs, potatoes, bacon, and cheese, along with chopped peppers and onion. It's an all-in-one breakfast skillet, sure to please the whole family or hungry guests.

The secret to the rich, irresistible flavor is that the whole dish is made in the same pan in which the bacon is fried. A little fat is poured off and the vegetables are added and cooked until the potatoes are a nice golden brown. The mixture is sprinkled with cheese, topped with the beaten eggs, and then cooked until set. The bacon is then crumbled over top.

Ingredients

  • 6 slices bacon (cut into 2-inch pieces)

  • 1/4 cup chopped green bell pepper

  • 2 tablespoons finely chopped onion

  • 6 cups cubed cooked potatoes

  • 1/2 cup shredded sharp cheddar cheese

  • 6 large eggs (lightly beaten)

  • Salt and pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large heavy skillet, cook the bacon over moderate heat until crisp.

  3. Remove the bacon to drain on paper towels.

  4. Crumble the bacon and set aside.

  5. Pour off all but 3 tablespoons of bacon drippings from the skillet. Heat these 3 tablespoons of drippings in the pan over medium high heat until sizzling.

  6. Add the bell pepper, onion, and potatoes. Cook, stirring gently until the potato cubes are browned.

  7. Sprinkle the shredded cheese over the mixture and stir until melted.

  8. Add the beaten eggs and cook, stirring gently, until the eggs are set.

  9. Season with salt and pepper. Sprinkle the crumbled bacon over the eggs. Serve immediately.

Tips

  • The potatoes need to be cooked (boiled or baked) before adding to the country breakfast skillet. If you add when they are raw, they will not soften or brown.
  • Make sure to begin the recipe with a skillet that is large enough to hold the entire dish as everything is cooked and served in the skillet.

Recipe Variations

  • Feel free to add fresh spinach to the vegetables; toss into the skillet close to when the potatoes are finished cooking.
  • If you don't have a green bell pepper, any other color will work just fine.
  • You can change up the type of cheese in this recipe. A Mexican blend, Monterey Jack, Swiss, Gruyere, or pepper jack would all be good substitutes.
  • A bit of fresh parsley is a nice touch at the end. Chop up some fresh leaves and sprinkle over top before serving.
  • If you want to eliminate the bacon to make this a vegetarian dish, saute the vegetables in olive oil instead of the bacon grease.


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