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Simple Loaded Breakfast Skillet

A hearty breakfast skillet featuring crispy potatoes, vibrant vegetables, and perfectly cooked eggs, topped with gooey cheese, ideal for lazy weekend mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes, diced Yukon gold or russet potatoes work well
  • 1 medium bell pepper, chopped Any color bell pepper is fine
  • 1 small onion, chopped Can use yellow or white onion
  • 4 large eggs Fresh eggs for best flavor
  • 1 cup shredded cheese Cheddar or your choice of cheese
  • to taste Salt and pepper
  • 1 tablespoon olive oil For sautéing
  • optional cooked chicken sausage or halal turkey sausage, diced For added protein if desired

Method
 

Preparation
  1. Begin by washing and dicing the potatoes into bite-sized pieces.
  2. Chop the bell pepper and onion into similar-sized chunks for even cooking.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the diced potatoes, season with salt and pepper, and cook for about 10-15 minutes, stirring occasionally, until they become golden and crispy.
  3. Toss in the chopped bell pepper and onion. Continue cooking for another 5 minutes, allowing the veggies to soften.
  4. Make a small well in the center of the skillet and crack the eggs right into it! Season with a pinch of salt and pepper.
  5. Cover the skillet and let the eggs cook for about 5 minutes or until they reach your desired doneness.
  6. Once the eggs are cooked, sprinkle the shredded cheese generously over the top and let it melt for about 2 minutes.
  7. Serve hot, garnished with freshly cracked pepper or herbs if desired.

Notes

Feel free to add any veggies you have on hand! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to prevent drying.