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. 

5 mins
25 mins


  • 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


  • 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.

  • Step 2

    While the bacon is crisping, cut potatoes into quarters, finely chop onion, and chop bell peppers.

  • 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.

  • 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).

  • Step 5

    Top with green onion and cheese (if using).