READY IN 1½ hrs

Jay's Hearty Breakfast Skillet

Read Reviews (53)

"Hearty breakfast skillets. Serve with toast or muffins." — Jay

Directions

Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

Kitchen-Friendly View

PREP 45 mins
COOK 45 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 23, 2006

Great recipe. Enough for 6-8. I saved time by microwaving the potatoes. Browned them in the pan AFTER pouring out excess bacon grease. Added a tablespoon of garlic with the vegetables (you can never have enough garlic!). After adding the bacon to the cooked vegetables, I poured eight beaten eggs over the top, covered and cooked on medium-low about 10 minutes until almost firm. Then I topped with sliced tomatoes and grated cheese, and continued to cook, uncovered, until the cheese was melted. Had enough leftovers to serve the next day rolled up in flour tortillas!

—Holly R.

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Most Helpful Critical Review

Mar 15, 2010

I also made this dish for dinner. While it certainly was comfy breakfast fare and super simple to make, it needed some "spice" to perk up the flavors a bit. I added garlic and onion powder, and used a sharp cheddar cheese in place of the American cheese. My husband added quite a bit of a spicy ketchup to his portion. Thanks for the recipe, Jay.

—KOALAGIRL

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64 Ratings

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Jul 14, 2003

In my family we call this farmer's breakfast. We skip the cheese, however and just pour scrambled eggs right over the vegetable/bacon mix and cook them in the same pan. You can cook the veggies ahead and when your brunch guests arrive, just heat them a little and add the eggs to cook. Just one skillet to clean, yum!

—cookin'mama

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Aug 14, 2003

This is a great Sunday morning breakfast. It doesn't cook fast, so not good for the weekdays. I figure it is one of those kitchen sink dishes as you can thrown in just about anything you would eat with eggs. I didn't have peppers on hand, so left them out, used cheddar rather than american cheese. But you don't really have to make anything else with this meal. I did adjust the amount for only 2 people. Also, I didn't read the recipe correctly and didn't boil the potatoes before putting in the skillet. That may but it still only took my a little over an hour to make.

—Navy_Mommy

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Mar 22, 2007

Wonderful recipe. Used frozen diced potatos that I thawed in the fridge the day before to cut down on cooking time. Thanks for the post.

—Cooking 101

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Sep 01, 2003

Excellent!!! Its Sunday morning and I'm in no mood to boil the potatoes so I cooked them in the mircowave before adding them to the skillet. I also added some chopped broccoli. I choose to scramble the eggs because they were the easiest to make. But basically followed the recipe to the letter. This was a hearty brunch indeed, swallowed down by a glass of mimosa and a side of cinnamon rolls and it was a great way to start the day!! Thanks Jay!!

—DREGINEK

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Jan 07, 2008

oh my! sensational. except please don't use american cheese on this. i used a cheddar/jack blend. also added turkey breakfast sausage and fresh broccoli. and went with shredded potatoes instead of cubed. with a few cloves of garlic mixed into the potatoes. that's it!

—shermil

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Jan 19, 2005

I've made something similar to this forever for a quick evening meal. However, I use frozen hash browns instead of fresh potatoes and when I'm ready to cook the eggs I make indentations in the potatoes and drop the eggs in them, sprinkle all over with shredded cheddar, cover and cook on medium low heat till done. Yummy!

—COGRANDMA4

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Nutrition

Calories
929 kcal
46%

Carbohydrates
49 g
16%

Cholesterol
541 mg
180%

Fat
62.5 g
96%

Fiber
6.9 g
28%

Protein
44.5 g
89%

Sodium
2184 mg
87%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jay's Hearty Breakfast Skillet

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 929
Calories from Fat: 562

% Daily Value *
Total Fat 62.5g 96 %
Saturated Fat 28.4g 142 %
Cholesterol 541mg 180 %
Sodium 2184mg 87 %
Potassium 1617mg 45 %
Total Carbohydrates 49g 16 %
Dietary Fiber 6.9g 28 %
Protein 44.5g 89 %
Sugars 6.6g
Vitamin A 47 %
Vitamin C 182 %
Calcium 71 %
Iron 45 %
Thiamin 58 %
Niacin 124 %
Vitamin B6 76 %
Magnesium 38 %
Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.