Breakfast Skillet Recipe (2024)

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Breakfast skillets are AMAZING. I always order them when I’m out at brunch because usually, it’s all my favorite breakfast items stacked in every bite. They’re even more fun to make because you can cook everything in a single skillet and bake that bad Larry with some gooey eggs.

My breakfast skillet recipe is made with shredded hash brown potatoes, peppers and onions, crispy bacon, cheddar cheese, spices, and sunny side up eggs. It perfectly serves four people as a main dish or potentially more as a side dish.

I also love to nestle eggs in other skillet dishes, like a sweet potato hash. Using different potatoes really changes the dish. You can also go class with corned beef hash, or try something that might be new to you – Shakshuka.

Shredded Versus Diced Potatoes

For this recipe, I used a bag of frozen shredded hash brown potatoes. You can always use homemade shredded potatoes, it’s just a little more work upfront. If you can’t find shredded potatoes, diced frozen potatoes work just as well. Frozen Breakfast potatoes are usually pre-cooked so they’re more tender and brown up nice with a little oil.

Seasoning Hash Browns

A healthy dose of olive oil, garlic powder, onion powder, paprika, and salt and pepper will give your potatoes a lot of flavor. It’s the closest I can get to restaurant-style home fries or hash browns. Since these potatoes aren’t deep-fried, we need to add plenty of seasoning.

You Had Me at Bacon

Although we’re baking this skillet, we must precook the bacon. My new favorite method to cook bacon is baking bacon. It’s really easy to do and delivers perfect tender results every time. It also allows the bacon to “cook itself” while you’re simultaneously preparing other items. You can read more about how easy it is to bake bacon in the oven.

As always, you can cook the bacon in the skillet before adding any other items. The benefit of this is you can cook the potatoes with a little leftover bacon fat.

How to Cook the Breakfast Skillet

A quick tip on peppers and onions. You can dice or slice them—whichever you prefer. If you slice them, I like to half the pepper or onion first and then thinly slice them into half-moon slices. They’re much easier to eat this way.

Tenderize the peppers and onions by cooking in a little oil on the skillet. Add the potatoes and seasoning and brown until golden. Top with cheese chopped cooked bacon, and 4 carefully cracked raw eggs. Bake until eggs reach the desired doneness. It’s best if the yolks are runny. Top with fresh parsley and grab yourself a bloody mary.