Kid-Friendly Loaded Potato Breakfast Skillet Recipe
Loaded Potato Breakfast Skillet
I’ve been living with my parents for 3 months during the COVID lockdown, making breakfast every Saturday and Sunday morning, and they voted this Loaded Potato Breakfast Skillet recipe the best breakfast ever!
One morning, my husband Mike wanted bacon and eggs, but we only had 4 pieces of bacon (yes, real bacon). Oh, did I forget to mention that this breakfast skillet was also a Sunday calorie splurge? (Don’t worry, there’s also a healthy skillet breakfast recipe below too).
This breakfast recipe came to me while I was rummaging in the fridge looking for how I can still pull off a hearty bacon and eggs breakfast with only 4 slices of bacon for 4 people. Don’t you love when that happens!?!
We had some leftover roasted potatoes, so I could have made scrambled eggs and potatoes or thrown together a breakfast potato casserole.
I had tons of breakfast ideas with eggs, but I wanted to incorporate the bacon. Then something that seemed just right popped into my head, and I began to create my family’s new favorite breakfast recipe.
Loaded Potato Breakfast Skillet Recipe
Servings: 4
Ingredients
4 slices bacon
2 cups potatoes, diced (see tips below)
8 large eggs
2 cups cheddar cheese, shredded
½ cup scallions, chopped
¼ cup sour cream (optional)
Instructions
1. Cook bacon in a large skillet. When done, chop bacon, and set aside. Drain most of the bacon grease, retaining a thin layer for cooking.
2. Add potatoes to the skillet and cook at medium-low, turning the potatoes intermittently with a spatula.
3. While potatoes are cooking, whisk eggs in a bowl.
4. When potatoes are heated and a little crispy, pour eggs into pan.
5. Cook eggs like you’re making scrambled eggs.
6. When eggs are cooked, turn off the heat.
7. Quickly top eggs with cheddar cheese, then bacon. Cover with lid for 2 to 3 minutes until cheese is melted.
8. Top with scallions and a dollop of sour cream. Serve.
Tips
1. For your breakfast skillet, you can use raw potatoes and cook them in the bacon grease, or dice leftover roasted, fried, or baked potatoes.
2. My family all preferred just a touch of sour cream, but since this is a splurge recipe, feel free to add more!
Scrambling the eggs and potatoes for the Loaded Potato Breakfast Skillet
Melting the cheese of the Loaded Potato Breakfast Skillet
Completed Loaded Potato Breakfast Skillet ready for the table!
As promised, I have a lighter, healthier version of this recipe for you! (After having the loaded skillet as prepared above, I didn't eat again until dinner that day—just sayin’.)
Healthy Loaded Potato Breakfast Skillet Recipe
Servings: 4
Ingredients
4 slices turkey bacon
2 cups potatoes, diced (see tip below)
3 cups egg whites
1 cup 2% cheddar cheese, shredded
½ cup scallions, chopped
¼ cup low-fat sour cream (optional)
Instructions
1. Cook bacon in a large skillet. When done, chop, and set aside turkey bacon.
2. Add potatoes to the skillet and cook at medium-low, turning potatoes intermittently with a spatula.
3. While potatoes are cooking, whisk eggs in a bowl.
4. When potatoes are heated and a little crispy, pour eggs into pan.
5. Cook eggs like you’re making scrambled eggs.
6. When eggs are cooked, turn off the heat.
7. Quickly top eggs with cheddar cheese, then bacon. Cover with lid for 2 to 3 minutes until cheese is melted.
8. Top with scallions and a dollop of sour cream. Serve.
Tip
1. For your healthy breakfast skillet, you can use raw potatoes and cook them in the bacon grease, or dice leftover roasted or baked potatoes.
