Loaded Breakfast Skillet Recipes

LOADED BREAKFAST SKILLET

Loaded Breakfast Skillet image

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g

CAST-IRON LOADED BREAKFAST BISCUITS

Cast-Iron Loaded Breakfast Biscuits image

These loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 bacon strips, chopped
1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 garlic clove, minced
4 large eggs
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup buttermilk
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Remove from pan. In a small bowl, whisk eggs until blended. Pour eggs into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Gently stir in mushroom mixture, eggs, bacon and cheese. Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.

Nutrition Facts : Calories 356 calories, Fat 22g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 653mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

LOADED BREAKFAST SKILLET

Loaded Breakfast Skillet image

Categories Brunch Stir-Fry Potato

Number Of Ingredients 11

Ingredients

3 piece russet potatoes, rinsed and scrubbed clean
4 piece strips bacon, cut into 1" pieces
1 piece onion, chopped
1/4 cup water
2 clove garlic
2 piece green onions, sliced
1/2 teaspoon smoked paprika
1 pinch Salt
1 pinch Freshly ground black pepper
4 piece eggs
1 cup shredded Cheddar

Steps:

Chop potatoes into small cubes, about 3/4"-thick.
Place a large nonstick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn the heat back to medium and add onion to the skillet. Sauté, stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.) Cook until the potatoes are tender, about 20 minutes, checking the potatoes occasionally. If they start to brown too quickly, remove the lid and add more water.
When the potatoes are tender, remove lid and stir in garlic, green onions, and paprika. Season with salt and pepper to taste. Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

LOADED BREAKFAST SKILLET RECIPE

Loaded Breakfast Skillet Recipe image

Provided by á-46412

Number Of Ingredients 11

Ingredients

3 russet potatoes, rinsed and scrubbed
4 strips bacon, cut into 1" pieces
1 onion, chopped
1/4 cup water
2 cloves garlic
2 green onions, sliced
1/2 teaspoon smoked paprika
kosher salt
freshly ground pepper
4 eggs
1 cup cheddar cheese

Steps:

Chop potatoes into small cubes about 3/4 " thick. Place a large non stick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel lined plate. keep most of the bacon fat in skillet, removing any black pieces from the skillet. Turn the heat back to medium and add the onion to the skillet. Sauce stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated with bacon fat. Pour in water and cover skillet with a large lid. ( this helps speed up the cooking and prevents burning). Cook until the potatoes are tender, about 20 minutes, checking potatoes occasionally, if they start to brown too quickly, remove the lid and add a little more water. When the potatoes are tender, remove the lid and stir in garlic, green onion, and paprika. Season with salt and pepper to taste. using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve and enjoy

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