Easy Breakfast Skillet Recipe...Perfect For A Sunday Brunch
My breakfast skillet is one of my family's favorites on the weekends. The flavors are great in this simple, yet hearty dish. The breakfast skillet comes together perfectly, and is great for Christmas morning breakfast, a Mother’s Day brunch, or just any day you want a tasty, filling breakfast.
One of the best things about the breakfast skillet is how simple it is to change up the flavors. I keep this recipe simple with eggs, potatoes, and bacon. But you can change the bacon to any breakfast meat of choice. I sometimes I use leftover roasted chicken, and it is so yummy. You can also use hash browns, peppers, and add fried eggs instead scrambled.
Breakfast Skillet Recipe
4 Large Yukon Gold Potatoes
2 tbsp. Milk
6 Strips of Bacon
½ Yellow Onion
3 - 4 tbsp. Olive Oil
2 tsp Garlic Powder
1 1/2 tsp. Sea Salt
1 1/2 tsp. Black Pepper
1 tsp. Thyme
½ cup Shredded Cheddar Cheese
Wash and dry potatoes well, and large dice them. Add about 3 tbsp. of olive oil to large skillet, and heat on medium. Chop onions in small chunks. Add potatoes and onions to skillet and sprinkle with a little garlic powder, salt, and black pepper. Stirring frequently, add lid to skillet and cook for about 15 minutes, until potatoes are tender. Leave lid on potatoes once done but remove from heat.
Place bacon on microwave safe plate and cook for about 3 minutes until nice and crispy. In a medium size bowl beat eggs with thyme, milk, and salt and pepper. Soft scramble eggs in separate skillet.
Crumble bacon and top potatoes with it. Next, evenly spread scrambled eggs over potatoes and top with cheese. Replace lid for about 3 minutes until cheese is melted.
Let me know if you enjoyed the recipe. Did you make any changes? Please share!