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    You are in: Home / Breakfast / Breakfast Skillet Recipe
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    Breakfast Skillet
    Breakfast Skillet. Photo by lazyme

    Photo by lazyme

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    5.0 14

    Rate it! | Read 14 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Starrynews's Note:

    I decided to recreate my favorite brunch dish from a local restaurant chain. I really enjoy my imitation dish, and I hope you do too! You can add or substitute other veggies you have around, as well as diced up breakfast meats, according to your desires.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine potato cubes with cumin and black pepper.
    3. 3
      Drizzle olive oil over potatoes, and mix well.
    4. 4
      Place on a baking pan and bake for 30 minutes, until browned and crispy.
    5. 5
      When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
    6. 6
      Remove from heat, add tomato, and set aside.
    7. 7
      Prepare the eggs any way you like (I like them over-medium).
    8. 8
      When potatoes are done, mix well with veggies.
    9. 9
      Sprinkle with cheese.
    10. 10
      Place eggs on top and enjoy!

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on April 22, 2012

      55

      Tasty skillet. It definitely needs the cheddar cheese (I used another type once) I also felt ours needed a sprinkling of sea salt and freshly ground black pepper. I used yellow fleshed potatoes (our favourite), extra virgin olive oil, red bell pepper (Another time green which does work better) plus the rest of the ingredients. Originally made for Chef of The Month in Veggie Swap 44 ~ March ~

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on March 06, 2012

      55

      Yum yum :D I cooked the potatoes like home fries on the stove, then put them in a 220 degree oven to keep warm while I was sauteing the veggies and cooking the eggs. Like many other reviewers, I didnt have and tomato, so it was a bit dry, but I just added some salsa, and it was perfect(: Next time however, I would use a bit more mushroom, and more eggs. I has a lot of veggies, and not that much egg. Thats not a problem, because I'll certanly eat the leftover veggies later(: Thanks Starrynews! Made for Veggie Swap #44

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 24, 2011

      55

      Wonderful! I used a leftover baked potato (with skins on) for a speedy start. Then used yellow and orange peppers as I didn't have green and a 4-blend cheese. Both my grandson and I devoured these with over easy eggs. Thanks Starry for another winner. Made for your win in Tic Tac Toe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Breakfast Skillet

    Serving Size: 1 (402 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 659.1
     
    Calories from Fat 226
    34%
    Total Fat 25.1 g
    38%
    Saturated Fat 7.6 g
    38%
    Cholesterol 386.8 mg
    128%
    Sodium 323.9 mg
    13%
    Total Carbohydrate 84.9 g
    28%
    Dietary Fiber 11.4 g
    45%
    Sugars 13.5 g
    54%
    Protein 28.0 g
    56%
    Detailed Nutrition Values About Nutrition Info

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