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I am a huge breakfast fan. I’m not kidding. Breakfast is my everything. Unfortunately, during the work weeks, my love of sleep trumps my love of breakfast but on weekends I make a special point to have a hearty breakfast! When I visit a local diner or restaurant for breakfast, my biggest problem is that I want to taste all of the flavors of breakfast. I want potatoes, eggs, cheese, something sweet, and of course bacon. It’s so hard to find a dish with everything I like.

Recently, my dear friend Benjamin made this fantastic Cheesy Breakfast Skillet with Bacon and Potatoes in a cast iron. He may love breakfast more than I do and was very excited to share this creation with me! I was pleasantly surprised. It had everything I could possibly want in a breakfast dish, minus the sweetness of french toast or waffles. And so I began my quest to duplicate that delicious brunch dish.

It seems like every time I make this dish it tastes better than the last. I had the pleasure of making this scrumptious skillet for my parents during a recent visit and they loved it. It’s really stepped up my breakfast and brunch line up! I like to use the same toppings, but there’s so much room for creativity to liven up this pan of egg, potato, and cheese. I’ve made it with some tomato on top, no avocado, just bacon, scallions, the options are endless. There’s nothing better than a little variety first thing in the morning!

As always, I encourage you to try this dish out and top it with whatever colorful delicious toppings to suit your tastes! You won’t be disappointed.

Cheesy Breakfast Skillet with Bacon and Potatoes

What You Need:

  • 1 pounds tiny baby potatoes
  • 2 cups reduced-sodium chicken stock or broth
  • 4 Tbs unsalted butter
  • 6 large eggs, beaten well with 1 T water
  • 1-2 cups shredded cheddar cheese
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 avocado, sliced
  • 1 red bell pepper, diced
  • 2 jalapenos, minced
  • 2 green onions, chopped
  • 1/4 cup chopped flat-leaf parsley

Instructions:
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  • Place one layer of baby potatoes in a 10 or 12-inch cast-iron skillet, fitting slightly snugly. I generally begin cooking my bacon as I start cooking the potatoes.
  • Pour chicken stock over potatoes. Bring to a boil. Reduce heat to medium, cover skillet and cook for 5 minutes.
  • Remove cover from skillet and cook another 5 minutes. Cut butter into four pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. Keep cooking until all liquid has evaporated and you hear a sizzling sound.
  • Using something flat-bottomed, gently press down on each potato to flatten gently (it’s okay if they split). Let the potatoes brown for another 5 minutes, checking the bottoms occasionally.
  • Once the bottoms of the potatoes have browned, pour beaten eggs over potatoes. Reduce heat to medium-low, cover and cook until the egg on the side is starting to look done.
  • Place skillet under broiler and, watching carefully, cook the top of the eggs until just done.
  • Remove skillet from oven. Top cooked eggs with cheese, then bacon, avocado, and remaining ingredients.
  • Serve immediately and enjoy!

Cook With Me:

  • Place one layer of baby potatoes in a 10 or 12-inch cast-iron skillet, fitting slightly snugly. I generally begin cooking my bacon as I start cooking the potatoes.
  • Pour chicken stock over potatoes. Bring to a boil. Reduce heat to medium, cover skillet and cook for 5 minutes.
  • Remove cover from skillet and cook another 5 minutes. Cut butter into four pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. Keep cooking until all liquid has evaporated and you hear a sizzling sound.
  • Using something flat-bottomed, gently press down on each potato to flatten gently (it’s okay if they split). Let the potatoes brown for another 5 minutes, checking the bottoms occasionally. I usua
  • Once the bottoms of the potatoes have browned, pour beaten eggs over potatoes. Reduce heat to medium-low, cover and cook until the egg on the side is starting to look done.
  • Place skillet under broiler and, watching carefully, cook the top of the eggs until just done.
  • Remove skillet from oven. Top cooked eggs with cheese, then bacon, avocado, and remaining ingredients.
  • Serve immediately and enjoy!Inspired by this recipe.

 

3 comments

  1. I just started using up our real potatoes for breakfast meals (lots of work involved in peeling them and shredding for things homemade hash) so I love the fact that these little ones can just go in the pan as is! Speaking of, I don’t have a cast-iron pan so would a non-stick skillet do (even if I can’t do the oven step?)

    Like

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