Loaded Breakfast for Dinner Skillet
Crispy hash browns, scrambled eggs, cheese, and bacon come together in one cast iron skillet for a satisfying breakfast-for-dinner that preps beautifully.
Ingredients (serves 4)
- 2 lbs potato
- 8 eggs
- 8 slices bacon
- 1 cup cheddar cheese
- 1 onion
- 1 bell pepper
- 3 tbsp butter
- salt
- black pepper
- chives
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Save this recipeInstructions
- 1
Dice potatoes into 1/4-inch cubes. Chop bacon into small pieces and cook in a large skillet over medium heat until crispy, about 8 minutes. Remove and drain on paper towels.
- 2
Dice onion and bell pepper into small pieces.
- 3
Add 2 tbsp butter to bacon grease in skillet. Add diced potatoes and cook, stirring occasionally, until golden and crispy, 12 minutes.
- 4
Push potatoes to the side, add remaining butter and cook onion and pepper until softened, 4 minutes.
- 5
Whisk 8 eggs in a bowl with salt and pepper. Pour over potatoes and vegetables, stirring gently until eggs are set, 4 minutes.
- 6
Stir in shredded cheddar cheese and cooked bacon. Cook 1 more minute until cheese melts.
- 7
Divide into four containers, top with fresh chives.
