In a big ol’ cast iron skillet fry up at least six slices of bacon to whatever crispiness you prefer — you can use up to a pound of bacon if you’d like.  I use kitchen shears to cut the bacon into small pieces before frying.

When the potatoes are mostly fried, turn the temperature of the stove down to medium low and make six little wells all around the skillet.  Crack six eggs into the wells and then put the lid on and let them cook until the eggs are done to your liking.  It’s a bit of a balance to not burn the potatoes while you wait for the eggs to cook so keep a close eye.

When the eggs are cooked to your preference, sprinkle the whole thing with the crispy bacon pieces and 1 cup of freshly grated sharp cheddar cheese and serve piping hot with Buttery Biscuits or Glazed Raspberry Almond Scones for the win! The best of breakfast in one beautiful, hot skillet.

Breakfast Skillet

 

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Prep time

30 mins

Total time

30 mins

 

Your favorite elements of breakfast (bacon, cheese, potatoes and eggs) made in one skillet and covered in cheese. Does it get any better?

Alison: That Which Nourishes

Recipe type: Breakfast, Dinner, Meals

Cuisine: American

Serves: 4 servings

Grocery List

• 6 slices of bacon (can use up to a pound) -- cut with kitchen shears
• 1 onion
• 6 cups hash browns or diced potatoes
• Salt and pepper
• 6 eggs
• 1 c. sharp cheddar cheese
• Butter

Here's how...

1. In a 12 inch skillet, fry bacon and remove to drain on paper towels. In the remaining bacon grease, sauté a chopped onion and either a bag of hash brown potatoes or 6 cups of diced potatoes. Sprinkle with salt and pepper to taste. Flatten the hash browns down into the pan and let them brown. When you get a nice, crisp brown on the bottom, flip and press down again. Add butter if needed. When mostly fried, turn the temp down to medium low and make six wells in the potatoes and crack the eggs into the wells. Put the lid on and cook until the eggs are cooked to your liking. Keep a close eye so you don't burn the potatoes! Sprinkle with the chopped, fried bacon and 1 c. freshly shredded Cheddar cheese.

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Recipe credit here.