Easy Breakfast Skillet recipe with crispy tender potatoes, flavourful vegetables, and soft eggs. A one pan meal with seasoned potatoes, crispy bacon, and topped with cheddar cheese for the ultimate breakfast dish.
- Medium skillet
- 3 strips bacon, thinly chopped
- 3/4 lb Little Potatoes, quartered
- 1/2 medium red bell pepper, chopped
- 1 small onion, chopped
- 1/3 cup water
- 1/4 tsp kosher or fine sea salt
- 1/4 tsp ground black pepper
- 1 medium green onion, thinly sliced
- 2 Tbsp old cheddar cheese, grated
In a medium to large skillet with a lid, crisp bacon over medium-high heat for 5 to 7 minutes or until crispy and browned. Remove bacon from pan, then carefully remove and discard any remaining fat besides one tablespoon.
While the bacon is crisping, cut potatoes into quarters, finely chop onion, and chop bell peppers.
Add potatoes and onion to the pan (once bacon and most of the bacon fat have been removed), allow to brown for a moment or two. Add water and cover pan, cooking for 7 to 10 minutes or until potatoes are fork tender.
Add bell peppers, season with salt and pepper, and cook for two minutes. Create two spaces for eggs in skillet. Crack eggs and cover, cooking for 4 to 6 minutes or until eggs are cooked to desired doneness (4 minutes for a soft yolk and 6 to 7 minutes for a hard yolk).
Top with green onion and cheese (if using).