Loaded Breakfast Skillet


Loaded Breakfast Skillet

Course Breakfast
Cuisine American
Author Catherine’s Plates


  • cutting board & sharp knife
  • measuring cup & spoons
  • large deep skillet with lid
  • paper towel lined plate


  • 1/2 lb uncooked bacon, cut into bite size pieces
  • 1 medium green bell pepper, diced
  • 1 small yellow onion, diced
  • 1 (20oz) refrigerated diced potatoes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1-2 TBS bacon grease (save from cooked bacon)
  • 2 TBS butter
  • 1/2 cup shredded cheddar cheese
  • 5 large eggs
  • chopped fresh parsley garnish


  • In a large deep skillet or cast iron skillet cook bacon until crispy over medium heat. Remove crisp bacon onto a paper towel lined plate and set aside.
  • Remove all but 1-2 TBS of bacon grease from skillet. Add in 2 TBS butter to skillet and allow to melt. Add in diced bell peppers, diced onions, and potatoes. Season with salt, black pepper, garlic powder, onion powder, and paprika. Stir until mix well.
  • Cook until potatoes are crispy on edges and peppers & onions are softened. Stir in cooked bacon & cheese.
  • Flatten out mixture and make 5 wells in the skillet. Crack one egg into each well. Season eggs with salt & pepper.
  • Place lid on skillet and cook about 8-10 minutes over medium heat until the egg whites are set. Garnish with parsley, if desired.