Country Breakfast Skillet

Country breakfast skillet in a cast-iron pan

The Spruce Eats / Maxwell Cozzi

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
362 Calories
15g Fat
37g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 362
% Daily Value*
Total Fat 15g 20%
Saturated Fat 7g 33%
Cholesterol 216mg 72%
Sodium 453mg 20%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 19g
Vitamin C 20mg 102%
Calcium 192mg 15%
Iron 3mg 16%
Potassium 1053mg 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. It is efficient and delicious, as you cook the dish in the bacon fat for extra flavor and taste, but it doesn't taste overly of bacon. 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 the top.


  • 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, to taste

  • Ground pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for country breakfast skillet gathered

    The Spruce Eats / Maxwell Cozzi

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

    Bacon cooking in a cast-iron skillet

    The Spruce Eats / Maxwell Cozzi

  3. Remove the bacon to drain on paper towels.

    Bacon removed from skillet and placed on paper towels

    The Spruce Eats / Maxwell Cozzi

  4. Crumble the bacon and set aside.

    Bacon crumbles on a white plate

    The Spruce Eats / Maxwell Cozzi

  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.

    Bacon drippings in a skillet

    The Spruce Eats / Maxwell Cozzi

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

    Bell pepper, onion, and potatoes added to the bacon drippings in a skillet

    The Spruce Eats / Maxwell Cozzi

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

    Shredded cheese added to the potato mixture in the skillet

    The Spruce Eats / Maxwell Cozzi

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

    Beaten eggs added to the potato mixture

    The Spruce Eats / Maxwell Cozzi

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

    Country breakfast skillet in a cast-iron pan with bacon sprinkled on top

    The Spruce Eats / Maxwell Cozzi


  • The potatoes need to be cooked (boiled or baked) before adding to the country breakfast skillet. If you add them when they are raw, they will not soften or brown.
  • Make sure to begin the recipe with a skillet large enough to hold the entire dish, as everything is cooked and served in the skillet. Aim for something that has at least an 8-inch diameter.

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 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, Gruyère, 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, sauté the vegetables in olive oil instead of the bacon grease.