Best Breakfast Skillet Recipes

ONE SKILLET CORNED BEEF HASH BREAKFAST

Steps:

• Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully crack an egg into each indentation. Top with chopped tomatoes.
• Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

EASY BAUERNFRUHSTUCK (GERMAN FARMER'S BREAKFAST SKILLET)

Steps:

• Heat skillet on medium heat with the olive oil.
• Add frozen potatoes in a single layer. Cook 6 minutes, turn, and continue cooking another 6 minutes.
• Reduce heat to medium-low. Stir in the chopped onions, bell peppers, and the butter. Cook for 8-10 minutes, stirring often and scraping the bottom of the pan, until onions are softened and peppers are almost done.
• Reduce heat to low; stir in the chopped sausage (or ham or bacon), and the tomatoes, if using.
• In a small bowl whisk eggs, milk, and the salt & pepper together. Add the chives, if using.
• Pour egg mixture over potatoes, stirring to incorporate. Cook for a few minutes more, stirring occasionally, until eggs are done.
• Sprinkle with cheese and snipped chives.
• Serve with fresh fruit and your favorite beverage.
• Note: Leftovers, if any, are wonderful--makes a tasty breakfast wrap!

CHEESY CREOLE BREAKFAST SKILLET

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

LOADED BREAKFAST SKILLET

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.

SKILLET BREAKFAST HASH RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
• In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
• Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
• Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
• In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
• Pour egg mixture over hash browns and spread evenly.
• Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
• Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
• Enjoy!

CAMPFIRE SKILLET BREAKFAST

Steps:

• Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes.
• Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.

JAY'S HEARTY BREAKFAST SKILLET

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
• Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
• Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

SINGLE SKILLET HEARTY BREAKFAST

Steps:

• Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
• Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

SPICY SKILLET BREAKFAST SCRAMBLE

Steps:

• Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.
• Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.
• Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.

SKILLET SOUFFLé LOW CARB BREAKFAST

Steps:

• 1. Heat oven to 400° F.
• 2. In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
• 3. In a separate bowl, with an electric mixer on medium-high speed, beat the egg whites until stiff peaks form. Using a spatula, gently fold the whites into the yolk mixture.
• 4. Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.
• 5. Add the egg mixture to the skillet and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes.
• 6. Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
• 7. Calories From Fat 72 % Fat 23 g Sat Fat 9 g Sodium 688 mg Carbohydrate 4 g Fiber 1 g Sugar 3 g Protein 16 g

COUNTRY BREAKFAST SKILLET

Steps:

• Cook bacon in large skillet until crisp.
• Remove bacon, crumble, and set aside.
• Drain drippings, reserving 2 tablespoons in skillet.
• Add potatoes, green peppers, onion, salt, and pepper to drippings.
• Cook and stir for 2 minutes.
• Cover and cook, stirring occasionally, until potatoes are brown and tender (about 15 minutes).
• Make 6 wells in potatoes and break one egg into each well.
• Cover and cook on low heat 8-10 minutes, or until eggs are completely set.
• Sprinkle with cheese and bacon.

BREAKFAST PIZZA SKILLET

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. , Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. , Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.

BREAKFAST SKILLET SCRAMBLE

Steps:

• Preheat the oven to 350 degree F.
• In a large cast iron skillet, sauté the potatoes, green pepper, and onion in oil. Sprinkle with onion powder, garlic powder, and seasoned salt; mix well.
• In a bowl, combine the eggs, bacon (or sausage), water, salsa, salt and pepper. Add to the potato mixture. Bake at 350 until the eggs are set.
• Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

BREAKFAST SKILLET

Steps:

• Preheat oven to 350°F.
• Combine potato cubes with cumin and black pepper.
• Drizzle olive oil over potatoes, and mix well.
• Place on a baking pan and bake for 30 minutes, until browned and crispy.
• When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
• Remove from heat, add tomato, and set aside.
• Prepare the eggs any way you like (I like them over-medium).
• When potatoes are done, mix well with veggies.
• Sprinkle with cheese.
• Place eggs on top and enjoy!

COUNTRY SKILLET BREAKFAST SCRAMBLE

Steps:

• In a 10" skillet cook sausage/bacon over med. heat until brown. Remove from heat and discard drippings except for 1 tbl. Add potato, onion and butter to drippings. Cook over med high heat until brown (5-7 min). Reduce heat to med. In a bowl, beat eggs, milk, salt, pepper and parsley until blended. Pour over potato mixture and add bacon/sausage. Scramble contents together until egg mixture is cooked. Add cheese, cover and heat until cheese melts. Could also add green pepper, mushroom and tomato if you like.

SKILLET BREAKFAST PIZZA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion; cook and stir until translucent and starting to brown, 7 to 8 minutes. Remove from heat; transfer to a bowl.
• Roll out pizza dough into a 12-inch circle and press into the bottom and 1 inch up the sides of a well seasoned 10-inch cast iron skillet. Fold the edges of the dough under and crimp like a pie.
• Mix ricotta cheese and garlic powder together in a bowl; spread over the bottom of the crust. Scatter bacon, onion, mozzarella cheese, and black pepper on top.
• Place cast iron skillet over high heat until mozzarella cheese starts to melt, about 3 minutes.
• Transfer skillet to the preheated oven; bake pizza until crust is lightly browned, about 18 minutes.
• Heat a large skillet over medium-high heat and coat with cooking spray. Add spinach; cook, stirring frequently, until wilted, about 1 minute. Transfer to paper towels to drain excess moisture. Place spinach over pizza; slice into 8 wedges.

QUICK AND EASY CORNED BEEF BREAKFAST SKILLET

Steps:

• Preheat oven to 325 degrees F
• Using a large ovenproof skillet, cook the hash browns and the onion in the olive oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
• Make four wells in the corned beef mixture. Break one egg into each well. Sprinkle with salt and pepper.
• Cover and bake for 15-20 minutes or until eggs reach desired doneness. They will continue to cook after they are removed from the oven.
• Garnish with parsley if desired.

MUSHROOM AND KALE BREAKFAST SKILLET

Steps:

• Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
• Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

SKILLET EGG AND HASH BROWNS BREAKFAST

Steps:

• I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
• When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
• In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.

BREAKFAST SKILLET FRITTATA

Steps:

• Brown and drain sausage. Set aside. You can use any sausage. Diced smoked sausage is a great substitute.
• Lightly brown potatoes in hot oil in a 10" skillet.
• Add onion and diced peppers, and cook till onions are translucent.
• Salt and pepper to taste.
• Note: In place of the potatoes, onions, and peppers, you can use Orida's O'Brian style potatoes. Prepare according to instructions.
• Lightly scramble eggs in a bowl with half and half, hot sauce and baking soda.
• Spread potato and sausage out evenly in skillet and pour eggs over. Tilt and rotate the pan to ensure even coverage of the eggs.
• Add diced pepper jack cheese. You can use any cheese you have on hand. I've made this with mozzarella, provolone, gouda, you name it.
• Salt and pepper mixture.
• Cover with grated cheddar cheese. Again, you can use what ever is on hand, but I have found the sharp cheddar is best here.
• Cook on the stove until bottom is set.
• Transfer to pre heated oven (350 degrees). Bake for 10 minutes.
• Switch to broil on medium until the cheese is just starting to brown and the eggs are set.
• Let stand for 15 minutes, then slice and serve.