Breakfast Skillet for 2
Start your day on a delicious note with this hearty Breakfast Skillet for 2—a one-pan wonder perfect for couples or small households. Packed with crispy diced potatoes, caramelized bell peppers, and onions, this savory dish is elevated with fragrant garlic, a pinch of paprika, and perfectly cooked eggs nestled in the center. Topped with gooey melted cheddar cheese and a sprinkle of fresh parsley, it’s as visually stunning as it is satisfying. Ready in just 35 minutes and made with simple, wholesome ingredients, this skillet breakfast is a comforting, flavor-packed way to kick-start your morning. Serve it straight from the pan for a cozy, rustic presentation—great for pairing with toast or a side of fresh fruit. Perfect for a weekend brunch or a quick breakfast date at home!
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Recipe Information
Ingredients
- 1 large russet potato
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 green bell pepper
- 0.5 red bell pepper
- 1 small onion
- 2 garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
- 2 large eggs
- 0.5 cups shredded cheddar cheese
- 1 tablespoon chopped fresh parsley
Instructions
Peel the russet potato and dice it into small, bite-sized cubes (about 1/2-inch).
Finely dice the green bell pepper, red bell pepper, and onion. Mince the garlic cloves and set aside.
Heat 1 tablespoon of olive oil and the butter in a medium skillet over medium heat.
Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.
Add the garlic to the skillet and cook for 1 minute, until fragrant.
Return the cooked potatoes to the skillet. Season the mixture with salt, black pepper, and paprika. Stir well to combine and spread the ingredients into an even layer.
Reduce the heat to low and use a spatula to create two small wells in the potato-vegetable mixture.
Crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny (or to your desired level of doneness).
Sprinkle the shredded cheddar cheese around the skillet and cover again, just until the cheese melts, about 1 minute.
Remove the skillet from heat. Garnish with freshly chopped parsley before serving.
Serve immediately, straight from the skillet, with toast or your favorite breakfast sides if desired.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 464 mg | 154% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 575 mg | 44% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2334 mg | 50% | |
*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.
