Breakfast in a Pan
Start your morning off right with this hearty and satisfying "Breakfast in a Pan" recipe, a one-pan wonder that's packed with bold flavors and minimal cleanup. Perfectly crispy bacon, golden diced potatoes, and tender sautéed vegetables come together under a blanket of melted cheddar cheese and perfectly cooked eggs. This easy breakfast skillet is a crowd-pleaser, featuring simple ingredients like a large russet potato, bell pepper, and onion, all cooked to perfection in the same pan for maximum flavor. Whether you like your eggs runny or fully set, this dish is customizable and ready in just 35 minutes! Garnish with fresh parsley for a pop of color and serve it straight from the pan for a rustic, comforting breakfast that’s perfect for lazy weekends or busy mornings.
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Recipe Information
Ingredients
- 4 slices bacon
- 1 large russet potato
- 4 large eggs
- 1 medium bell pepper (any color)
- 1 small yellow onion
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
Instructions
Peel and dice the potato into small cubes (about 1/2 inch). Finely chop the onion and bell pepper.
Heat a large non-stick skillet over medium heat. Add the bacon slices and cook until crispy, flipping as needed. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pan.
Add the olive oil to the pan. Increase the heat to medium-high and add the diced potatoes. Cook for 8–10 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Add the chopped onion and bell pepper to the potatoes. Cook for an additional 5 minutes, stirring occasionally, until the vegetables soften.
Crack the eggs over the vegetables and season them with salt and black pepper. Lower the heat to medium and cover the pan with a lid. Allow the eggs to cook until the whites are set but the yolks are still runny, about 3–5 minutes. If you prefer fully cooked yolks, cook for an additional 2–3 minutes.
Sprinkle the shredded cheddar cheese over the eggs and vegetables. Cover the pan again and cook for 1–2 minutes, or until the cheese melts.
Crumble the bacon and sprinkle it on top of the dish. Garnish with chopped parsley, if desired.
Serve directly from the pan and enjoy your hearty Breakfast in a Pan!
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.1 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1012 mg | 78% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
