Jay's Hearty Breakfast Skillet

Jay's Hearty Breakfast Skillet

63 Reviews 8 Pics
  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Recipe by  Jay

“Hearty breakfast skillets. Serve with toast or muffins.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (63)

Rate This Recipe
Holly R.

Holly R.

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 never have enough garlic!). After adding the bacon to the cooked vegetables, I poured eight beaten eggs over the top, covered and cooked on medium-low about 10 minutes until almost firm. Then I topped with sliced tomatoes and grated cheese, and continued to cook, uncovered, until the cheese was melted. Had enough leftovers to serve the next day rolled up in flour tortillas!



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 veggies ahead and when your brunch guests arrive, just heat them a little and add the eggs to cook. Just one skillet to clean, yum!



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 eat with eggs. I didn't have peppers on hand, so left them out, used cheddar rather than american cheese. But you don't really have to make anything else with this meal. I did adjust the amount for only 2 people. Also, I didn't read the recipe correctly and didn't boil the potatoes before putting in the skillet. That may but it still only took my a little over an hour to make.

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Amount Per Serving (4 total)

  • Calories
  • 929 cal
  • 46%
  • Fat
  • 62.5 g
  • 96%
  • Carbs
  • 49 g
  • 16%
  • Protein
  • 44.5 g
  • 89%
  • Cholesterol
  • 541 mg
  • 180%
  • Sodium
  • 2184 mg
  • 87%

Based on a 2,000 calorie diet



previous recipe:

Campfire Skillet Breakfast


next recipe:

Skillet Ham, Cabbage and Potatoes