Western Skillet
Start your morning with the hearty and flavorful Western Skillet, a one-pan wonder brimming with vibrant vegetables, tender golden potatoes, savory ham, and melty cheddar cheese. This easy breakfast recipe combines diced red and green bell peppers, sweet yellow onion, and perfectly seasoned potatoes, all brought together with fluffy scrambled eggs. It's a satisfying, protein-packed meal that’s ready in just 40 minutes, making it perfect for busy mornings or brunch with family and friends. The Western Skillet is a versatile dish that’s both comforting and colorful, offering a balance of textures and flavors in every bite. Serve it piping hot straight from the skillet and enjoy a wholesome, crowd-pleasing meal that’s as delicious as it is easy to make. Keywords: breakfast skillet, Western Skillet recipe, easy brunch recipes, one-pan breakfast, ham and eggs skillet.
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Recipe Information
Ingredients
- 6 large eggs
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 1 cup ham
- 1 cup shredded cheddar cheese
- 2 medium potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Prepare the ingredients: Dice the red bell pepper, green bell pepper, yellow onion, and ham into small cubes. Peel and dice the potatoes into small 1/2-inch cubes.
Heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and combine with the oil.
Add the diced potatoes to the skillet. Season with half of the salt, black pepper, and garlic powder, and cook for 10-12 minutes, stirring occasionally, until golden brown and tender.
Add the diced bell peppers and onion to the skillet with the potatoes. Cook for another 5 minutes until the vegetables are softened.
Stir in the diced ham and cook for 2 minutes, ensuring it is heated through.
In a separate bowl, whisk the eggs with the remaining salt and black pepper. Pour the eggs evenly over the vegetable and ham mixture in the skillet.
Cook the eggs without stirring for 2-3 minutes, until they begin to set around the edges.
Sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid. Reduce the heat to low and cook for an additional 2 minutes, allowing the cheese to melt and the eggs to fully set.
Remove the skillet from the heat and let it rest for 2 minutes before serving. Slice into portions and serve hot.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.0 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1116 mg | 86% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3800 mg | 81% | |
*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.
