Potato, Egg and Bacon Breakfast Skillet
This Potato, Egg and Bacon Breakfast Skillet is an absolutely delicious one pan breakfast recipe with all the best breakfast foods – potatoes, eggs, bacon and onions. The potatoes are cooked in the bacon fat giving them SO much flavor, and the eggs are cooked until just set. So much goodness with so few ingredients.
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Servings: 4 servings
Ingredients
- 2-3 yukon gold potatoes ½" pieces (if they are large you'll only need 2)
- 1 sweet potato ½" pieces
- 1 small yellow onion diced
- 4 strips bacon cut into 1 ½ inch pieces
- ½ teaspoon paprika
- 4 large eggs
- 1 tsp kosher salt
- ½ teaspoon pepper
- 1 tablespoon chives
Instructions
- Preheat the oven to 400℉.
- In your skillet over medium heat cook the bacon until crisp. Remove it using a slotted spoon and put on a paper towel lined plate. Leave the bacon fat behind!
- To the bacon fat add the onions and sauté for 2 minutes.
- Sprinkle the potatoes with salt, pepper, and paprika.
- Add the potatoes to the skillet with the onions and mix to combine. Leave them alone for 4 minutes to get a little crispy on the bottom.
- Add 2 tablespoon water to the skillet and cover for 10 minutes. Open and stir, and cook for another 5 minutes until tender.
- Make 4x wells in the skillet and crack the eggs in.
- Put the skillet in the oven at 400℉ until the eggs are set – about 6-10 minutes depending on how cooked you like your eggs/yolk. The earlier side will produce a runnier yolk; the longer you bake it the more the yolk will be cooked.
- When the eggs are done cooking, take the skillet out of the oven and top with bacon and sprinkle fresh chives.
Nutrition Estimate
Calories: 281kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 245mg | Potassium: 700mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8317IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg