Breakfast Mess
Meet your ultimate morning indulgence: the "Breakfast Mess," a hearty, flavor-packed skillet dish perfect for starting your day with a punch of savory bliss. This one-pan recipe combines crispy, golden russet potatoes, fluffy scrambled eggs, and your choice of savory breakfast sausage or smoky bacon for a protein-packed base. Toss in vibrant bell peppers, sautéed onions, and fragrant garlic for a delectable dose of veggies, and finish it off with a generous topping of melted cheddar cheese for ooey-gooey perfection. Ready in just 40 minutes, this breakfast skillet is the ideal combination of textures and flavors, customizable with a kick of hot sauce or fresh green onions for garnish. Whether you're hosting brunch or fueling up for a busy day, this comforting, crowd-pleasing recipe is as easy as it is satisfying. Keywords: breakfast skillet recipe, hearty breakfast ideas, potatoes and eggs, one-pan breakfast, easy brunch recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 medium russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium bell pepper
- 2 cloves garlic
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cooked breakfast sausage or bacon
- 2 stalks green onions
- to taste hot sauce (optional)
Instructions
Peel and dice the potatoes into small, even cubes (about 1/2 inch).
Bring a pot of salted water to a boil and parboil the potatoes for 5-6 minutes. Drain and set aside.
While the potatoes cook, dice the onion and bell pepper, mince the garlic, and chop the green onions. Set these aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the boiled potatoes and cook, stirring occasionally, until golden and crispy, about 8-10 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the diced onion and bell pepper until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the cooked breakfast sausage or crumbled bacon to the skillet and stir to combine.
In a separate bowl, whisk the eggs with a pinch of salt and pepper. Push the contents of the skillet to one side and add the eggs to the empty side. Scramble the eggs gently until mostly set.
Combine the scrambled eggs with the sausage mixture and return the crispy potatoes to the skillet. Stir everything together and cook for 2-3 minutes to warm through.
Turn off the heat and sprinkle shredded cheddar cheese over the top. Cover the skillet with a lid for 1-2 minutes until the cheese melts.
Garnish with chopped green onions and serve immediately. Add a few dashes of hot sauce on top if desired.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 5594 mg | 243% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 16.0 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1170 mg | 90% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3275 mg | 70% | |
*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.
