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.Â
Equipment
- 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
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Instructions
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Step 1
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.
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Step 2
While the bacon is crisping, cut potatoes into quarters, finely chop onion, and chop bell peppers.
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Step 3
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.
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Step 4
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).
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Step 5
Top with green onion and cheese (if using).
