Quick and Hearty Breakfast Skillet
We do a lot of breakfast skillets around here and this one is one of our favorites. It’s quick and easy to chop up the fresh veggies and crack the eggs on top. With so many variations, your family is sure to be happy to eat this quick and hearty breakfast skillet.
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We try to do a hearty breakfast around here, especially when the weather is cold.
When I want to make it easy and have little clean up, I tend to gravitate towards a breakfast skillet.
Plus it’s a great meal when making breakfast for dinner.
Over the years, we have made so many versions of skillets and there are many variations you can do to please your family.
This one has been a favorite lately for a couple of reasons. The ingredient list is short and the way the eggs cook make the whole family happy.
Also, it is easy to scale up or down for more or less people.
I do not Measure anything when I Make this
This is one of those dishes that I just make. I grab what looks about right in the pantry for the potatoes and onions and use whatever meat we have on hand.
I then shake the seasonings on without measuring anything.
The amount of eggs also don’t stay the same in our house. It depends on how hungry we are or who’s eating.
This is my favorite type of cooking and I’m learning to get better with it. Who else doesn’t measure?
But, I have written down approximately what I do use so that you don’t all go crazy without measurements! 😉
Ingredients for the Breakfast Skillet
- 3-4 medium to large size potatoes (sub a sweet potato)
- 1 medium sized yellow or white onion
- About 2 cups of chopped up ham or steak meat (or any leftover meat)
- About 2-4 cups veggies – mushrooms, asparagus, kale, Swiss chard, spinach
- Salt
- Pepper
- Favorite Seasonings (I use this amazing one and my homemade tomato powder)
Step By Step How To
It really depends on how many of the ingredients are left overs for what goes in the pan first. If the potatoes are already cooked, then they don’t need to go in the pan first. So I like to get out all the ingredients I am using and think about what needs the most cook time or if they just need to be heated up.
Turn on the oven to heat up anywhere from 350 to 400 degrees. The higher it is, the faster the eggs will cook.
My favorite pan for this is a big cast iron skillet. I put some lard or other cooking fat in the pan to warm up and throw in the chopped up potatoes and onions. Add mushrooms here if using. Add some salt and pepper as they cook.
Once they are cooked through, I add in the other ingredients that need to be cooked through and then the ingredients that just need to be warmed up. Any greens like kale or spinach will only need a few minutes to wilt and will cook the rest of the way in the oven.
After all the ingredients are added, I will add more salt and pepper or any other seasonings at this point (fresh herbs, dried herbs, steak seasoning, etc).
Then turn off the stove and crack the eggs on top careful to not crack the yokes. Salt and pepper the eggs and transfer to oven. Usually it will take about 10 minutes for the eggs to cook through all the way. Less time if you want to have runny yokes. So watch them and lightly poke the eggs or jiggle the pan to see how cooked they are.
Remove from the oven when the eggs are cooked to your liking and serve immediately.
Hearty Breakfast Skillet
Ingredients
- 3-4 medium to large size potatoes (sub a sweet potato)
- 1 medium sized yellow or white onion
- About 2 cups of chopped up ham or steak meat (or any leftover meat)
- About 2-4 cups veggies - mushrooms, asparagus, kale, Swiss chard, spinach
- Salt
- Pepper
- Favorite Seasonings
Instructions
It really depends on how many of the ingredients are left overs for what goes in the pan first. If the potatoes are already cooked, then they don't need to go in the pan first. So I like to get out all the ingredients I am using and think about what needs the most cook time or if they just need to be heated up.
Turn on the oven to heat up anywhere from 350 to 400 degrees. The higher it is, the faster the eggs will cook.
My favorite pan for this is a big cast iron skillet. I put some lard or other cooking fat in the pan to warm up and throw in the chopped up potatoes and onions. Add mushrooms here if using. Add some salt and pepper as they cook.
Once they are cooked through, I add in the other ingredients that need to be cooked through and then the ingredients that just need to be warmed up. Any greens like kale or spinach will only need a few minutes to wilt and will cook the rest of the way in the oven.
After all the ingredients are added, I will add more salt and pepper or any other seasonings at this point (fresh herbs, dried herbs, steak seasoning, etc).
Then turn off the stove and crack the eggs on top careful to not crack the yokes. Salt and pepper the eggs and transfer to oven. Usually it will take about 10 minutes for the eggs to cook through all the way. Less time if you want to have runny yokes. So watch them and lightly poke the eggs or jiggle the pan to see how cooked they are.
Remove from the oven when the eggs are cooked to your liking and serve immediately.
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