Simple All in One Breakfast
Wake up to the perfect start with this Simple All in One Breakfast, an easy and hearty skillet recipe that combines crispy bacon, golden potatoes, vibrant bell peppers, and farm-fresh eggs into a single, satisfying dish. With just 10 minutes of prep and 25 minutes of cooking, this one-pan wonder is ideal for busy mornings or weekend brunches. The potatoes are sautéed to crispy perfection, blending harmoniously with tender vegetables and smoky crumbled bacon. Crack fresh eggs directly into the skillet for a stunning presentation and choose to top it with melted cheddar cheese for an extra indulgent touch. Garnished with fresh parsley, this quick and delicious breakfast is packed with flavor, easy clean-up, and is sure to impress. Perfect for a cozy breakfast for two or a shareable meal with loved ones!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 slices bacon
- 2 medium russet potatoes
- 4 large eggs
- 1 medium bell pepper
- 1 small onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley (optional)
Instructions
Peel and dice the russet potatoes into small cubes (approximately 1/2 inch). Dice the bell pepper and onion.
Heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove the bacon and place on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon grease in the skillet.
Add 1 tablespoon of olive oil to the skillet with the reserved bacon grease. Increase the heat to medium-high and add the diced potatoes. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and cooked through.
Add the diced bell pepper and onion to the skillet. Season with salt and black pepper. Stir and cook for an additional 5 minutes, until the vegetables are softened.
Crumble the cooked bacon and return it to the skillet, stirring to combine with the potatoes and vegetables.
Using a spoon, make 4 small wells in the mixture in the skillet. Crack one egg into each well. Cover the skillet with a lid and reduce the heat to medium-low. Cook for 3-5 minutes, until the egg whites are set but the yolks are still runny (or to your preferred doneness).
If desired, sprinkle shredded cheddar cheese over the top and allow it to melt for 1 minute before serving.
Garnish with fresh parsley, if using, and serve hot.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 306 mg | 24% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1319 mg | 28% | |
*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.
