Jay's Hearty Breakfast Skillet

Jay's Hearty Breakfast Skillet


"Hearty breakfast skillets. Serve with toast or muffins."


1 h 30 m {{adjustedServings}} servings 929 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 929 kcal
  • 46%
  • Fat:
  • 62.5 g
  • 96%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 44.5 g
  • 89%
  • Cholesterol:
  • 490 mg
  • 163%
  • Sodium:
  • 2184 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
  3. Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
  4. Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).
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  1. 91 Ratings


Great recipe. Enough for 6-8. I saved time by microwaving the potatoes. Browned them in the pan AFTER pouring out excess bacon grease. Added a tablespoon of garlic with the vegetables (you can ...

In my family we call this farmer's breakfast. We skip the cheese, however and just pour scrambled eggs right over the vegetable/bacon mix and cook them in the same pan. You can cook the veggie...

This is a great Sunday morning breakfast. It doesn't cook fast, so not good for the weekdays. I figure it is one of those kitchen sink dishes as you can thrown in just about anything you would...