why make this recipe
A Simple Loaded Breakfast Skillet is a fantastic way to start your day on a delicious note. This one-pan dish combines crispy bacon, hearty potatoes, and savory sausage with the comfort of eggs and cheese. It’s a filling meal that can easily feed the whole family, and it’s perfect for brunch or breakfast-for-dinner nights. With endless topping options, everyone can customize their plate just the way they like it.
How to make a Simple Loaded Breakfast Skillet
Ingredients:
- 4 to 6 strips of bacon, cut into 1-inch pieces
- 20 oz refrigerated potatoes or 3 to 4 cups frozen hash browns
- 1/2 cup sweet onion, diced (optional)
- 1/2 cup red bell pepper, diced (optional)
- 8 to 10 sausage links, cooked and chopped
- Salt and pepper to taste
- 4 eggs
- 1 cup shredded cheddar cheese or your favorite
- Green onions, sliced (for topping)
- Tomatoes, sliced (for topping)
- Avocado, sliced (for topping)
- Jalapenos, seeds removed and sliced (for topping)
- Parsley (for garnish)
Directions:
- In a large skillet or cast-iron skillet, cook the bacon over medium heat until crispy. Once done, remove the bacon and place it on a paper towel to drain the grease.
- In the same skillet, add the potatoes and cook until they are browned and crispy.
- If you are using vegetables, add the diced sweet onion and red bell pepper. Cook them until they are tender, about 5 minutes.
- Stir in the chopped sausage and cooked bacon, heat through, and season with salt and pepper.
- Make small wells in the potato mixture and carefully break an egg into each well.
- Cover the pan and cook over medium-low heat until the egg whites are set, around 8 to 10 minutes.
- Sprinkle cheese on top and let it melt before serving.
- Serve immediately with your choice of toppings. Store any leftovers in the refrigerator.
How to serve a Simple Loaded Breakfast Skillet
Serve the Simple Loaded Breakfast Skillet hot right from the pan. You can set up a toppings bar with green onions, sliced tomatoes, avocados, jalapeños, and a sprinkle of parsley so everyone can personalize their dish. This makes for a fun and interactive breakfast experience.
How to store a Simple Loaded Breakfast Skillet
To store the leftovers, let the skillet cool down to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When you’re ready to eat the leftovers, reheat them in the microwave or in a skillet until hot.
Tips to make a Simple Loaded Breakfast Skillet
- For extra flavor, consider seasoning the potatoes with your favorite spices, such as paprika or garlic powder.
- If you like your eggs runny, reduce the cooking time when you add the eggs.
- Feel free to substitute any veggies you have on hand. Spinach, mushrooms, or zucchini can be great additions.
variation (if any)
You can easily customize this recipe by switching out the proteins. Try using turkey bacon or chicken sausage for a lighter version, or add diced ham for a different flavor. Vegetarians can leave out the meat entirely and load up on extra veggies!
FAQs
Q: Can I use frozen hash browns instead of refrigerated ones?
A: Yes, frozen hash browns work perfectly for this recipe. Just make sure they’re thawed before cooking for the best results.
Q: How do I know when the eggs are done?
A: The eggs are ready when the whites are set and there is no runny egg white left. The yolks can be as runny as you like, depending on your preference.
Q: Can I make this dish ahead of time?
A: You can prepare the bacon, potatoes, and vegetables the night before, but it’s best to cook the eggs fresh for the best texture. Simply heat everything up in the morning and add the eggs.
Simple Loaded Breakfast Skillet
Ingredients
Method
- In a large skillet or cast iron skillet, cook the bacon over medium heat until crispy. Remove and place on a paper towel to drain grease.
- In the same skillet, add the potatoes and cook until browned and crispy.
- If using, add the diced sweet onion and red bell pepper. Cook until tender, about 5 minutes.
- Stir in the chopped sausage and cooked bacon, heat through, and season with salt and pepper.
- Make small wells in the potato mixture and carefully break an egg into each well.
- Cover the pan and cook over medium-low heat until the egg whites are set, around 8 to 10 minutes.
- Sprinkle cheese on top and let it melt before serving.
- Serve the Simple Loaded Breakfast Skillet hot right from the pan with a toppings bar.
- To store leftovers, let the skillet cool to room temperature, then transfer to an airtight container. Can be kept in the refrigerator for up to 3 days.
